In a large bowl sift the flour, salt and baking powder.
Stir in the cornmeal, and the spring onion.
Make a well in the centre and pour in the beaten eggs and creme fraiche and whisk until smooth.
Continue to whisk in enough milk until a thick smooth batter has been reached.
Leave to rest for 10 minutes.
Avocado and Red Onion Salsa Method:
Peel the avocados and remove the pip. Chop into small dice. Place in a bowl and add the other ingredients. Season with lime juice and salt to taste.
Heat a frying pan over a medium heat. Brush the pan with a little sunflower oil. Using a tablespoon - spoon 3 or 4 pancakes onto the hot pan. When golden brown, approx 3 minutes, turn over and cook the other side.
Serve warm with the salsa and a side salad of mixed leaves.