Oatmeal And Carrots Pancakes Served With Avocado Cream And Poached Peaches

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   ["To make the pancakes: In medium size sauce pan scold the milk, mix in oats, tightly cover and let stand until all of the milk is absorbed and cooled to room temperature.

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   Add carrots, lemon zest, vanilla and egg yolks. Mix well to combine.", "In a medium bowl beat, with a hand mixer, egg whites with the salt and 1/2 teaspoon lemon juice until soft picks form; then slowly add the sugar, while continuing beating until stiff and shiny.", "Gently fold in the meringue to the oats and carrot mixture.", "Heat 1 tablespoon oil and 1/2 tablespoon butter in large heavy-bottomed, nonstick skillet over medium heat until shimmering.", "Drop 3 or 4 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1-2 minutes per side. Transfer pancakes to a large plate lined with paper towels.

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   When necessary, add more oil and butter to skillet and fry remaining batter.", "To make the Avocado Cream: In a medium bowl combine all ingredients and beat with a hand mixer until smooth and fluffy. Transfer to a serving dish.", "To make poached peaches: In a medium sauce pan simmer orange juice, brown sugar and cinnamon stick until reduced approximately in half, add the peaches and simmer for 3-4 minutes.", "With a slotted spoon transfer peaches to a serving dish, add 1 tablespoon butter to the sauce pan, turn of the flame and stir in the butter. Pour over peaches.", "Serve the pancakes immediately. For every day breakfast serve with sour cream, maple syrup, or creme fraiche.", "Notes: These pancakes can be made also with other vegetables such as parsnips, zucchini, celery root and in the autumn with pumpkin or butternut squash. A savory variation with salt, freshly ground black pepper and herbs of your choice, and served with Tzatziki dip, would be equally delicious."]

* Per serving · 4 servings · Values may vary.