Guacamole Shrimp on Cornmeal Pancakes

Cornmeal Pancakes: In bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In separate bowl, whisk together egg yolk, milk and oil; stir into dry ingredients just until a few lumps remain.

Using scant 1 tbsp (15 mL) batter for each pancake and brushing skillet with oil as necessary, cook pancakes over medium heat until bottoms are golden and bubbles break on tops, about 1 minute. Turn and cook until bottoms are golden, about 1 minute. (Make-ahead: Let cool. Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 2 weeks.)

Guacamole: In bowl, combine garlic, jalape?epper, lime juice, salt and pepper. Peel, pit and dice avocado; add to bowl and mash until slightly chunky. (Make-ahead: Add pit to guacamole; cover and refrigerate for up to 4 hours.) Spoon about 1 tsp (5 mL) onto each pancake; top with shrimp and coriander leaf.

Source : Canadian Living Magazine: January 2006