Polenta Pancake with Avocado

polentapancake.txt

Ingredients:
 * 1/3 cup yellow polenta (cornmeal)
 * 1/2 cup plain flour
 * 1/4 teaspoon baking powder
 * 1/4 teaspoon salt
 * 1 teaspoon sugar
 * 1 cup buttermilk
 * 2 eggs
 * 20g melted butter
 * vegetable oil
 * 2/3 cup sour cream (for serving)

Filling ingredients:
 * 1 large ripe avocado
 * 8 finely chopped spring onions
 * 2 ripe tomatos, seeded and finely chopped
 * 1 teaspoon chilli sauce, or to taste
 * 2 teaspoons lemon juice
 * 1/4 - 1/2 teaspoon salt
 * pepper

Method
 1. Sift polenta, flour, baking power, salt and sugar into a bowl.  Make a well in the centre.  Place buttermilk, eggs and butter in a jug.  Beat to combine.  Add mixture to dry ingredients.  Beat until liquid is incorporated and there are no lumps in the batter.  Set aside, covered with plastic wrap, for 20 minutes.
 2. Avocado filling: Cut avocado in half lengthways, remove seed and place the flesh in a bowl.  Mash the avocado flesh with a fork.  Add half of the spring onions.  Stir in tomatoes, chilli sauce, lemon juice, salt and pepper.  Mix well and chill for 20 minutes.
 3. Brush a small frying pan with oil.  When hot, pour in enough batter to thinly cover the base of the pan.  Cook over a medium heat until the underside is golden.  Turn over and cook other side.  Fill with filling, then serve with sour cream and the rest of the spring onions.