Green Onion Pancakes with Tomato-Avocado Salsa

Ingredients

• 0.5 cup avocado peeled chopped
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.1 teaspoon pepper black freshly ground
• 1 large eggs beaten
• 1.5 cups flour all-purpose
• 1 cup green onions chopped
• 2 tablespoons jalapeno seeded finely chopped
• 1.5 cups buttermilk low-fat
• 1 teaspoon oregano fresh minced
• 1.7 cups plum tomatoes seeded chopped
• 1.5 ounces sharp provolone shredded
• 0.5 cup onion red finely chopped
• 2 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 Dash sugar 
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• knife
• measuring cup

Directions

1. To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.
2. To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture.
4. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist.
5. Let stand 10 minutes. Fold in green onions and provolone cheese.
6. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes).
7. Serve salsa over warm pancakes.