Ingredients

4 slices bacon (1/4 pound) 

1 small onion, finely chopped (1 cup) 

2 jalapeno or Fresno peppers (ribs and seeds removed for less heat, if desired), finely chopped (1/3 cup), plus more for serving 

1 small mild pepper, such as baby bell, Anaheim, or cherry, finely chopped (1/3 cup), plus more for serving 

Kosher salt 

1 cup fine yellow cornmeal, preferably stone-ground 

1 cup unbleached all-purpose flour 

2 teaspoons baking powder 

2 large eggs 

3/4 cup whole milk 

1/4 cup sour cream 

2 tablespoons sugar 

Corn oil, for frying 

1 ripe avocado 

1/4 cup sour cream 

1/2 cup lightly packed cilantro sprigs 

1 teaspoon finely grated lime zest, plus 2 teaspoons fresh juice 

Kosher salt

Preparation

Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes. Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and 1/4 teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.

In a bowl, whisk together cornmeal, flour, baking powder, and 3/4 teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.

Avocado Cream: Halve and pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and 1/2 teaspoon salt. Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.

Wipe skillet clean and return to medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more. (Brush pan with more oil as needed.) Top with dollops of avocado cream and chopped peppers; serve.