Recipes
Eggs on avocado pancakes
This restaurant-style dish is sure to impress your mum. Avocados give a silky, luxurious texture to the pancakes
This restaurant-style dish is sure to impress your mum. Avocados give a silky, luxurious texture to the pancakes
Cook: 50 Mins
Serves: 4
Price: £1.22 per serving
Nutritional Information
Each 329g serving contains
Energy
2560kj
612kcal
2560kj
612kcal
31%
Fat
32.9g
32.9g
High
47%
47%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
7.9g
7.9g
Med
9%
9%
Salt
0.66g
0.66g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
778kj/186kcal
Typical energy values per 100g:
778kj/186kcal
Ingredients
225g plain flour
1 level tbsp baking powder
1 level tbsp caster sugar
325ml milk
6 large eggs
2 avocados, stoned, peeled and mashed
2tbsp oil
1tsp white wine vinegar
Roasted cherry tomatoes, to serve
Method
1
Sift the flour, baking powder and a pinch of salt into a big bowl. Stir in the caster sugar.
2
Whisk the milk and 2 of the eggs until smooth, then stir in the mashed avocados.
3
Make a well in the centre of the flour and pour in the milk mixture. Mix to a smooth batter with a balloon whisk.
4
Dip some kitchen roll in the oil and rub over the inside of a frying pan. Heat, then pour in a small ladleful of batter. Cook the pancake for 1-2 mins, flip with a spatula, then cook for 1-2 mins more. Repeat with the rest of the batter to make 4 pancakes.
5
To poach the eggs, add 3cm of water to a pan, bring to a boil, then turn down to a gentle simmer. Add the vinegar and a pinch of salt.
6
Crack an egg into a cup. Use a wooden spoon handle to swirl the water into a ‘whirlpool’ and slide the egg in. Cook for 3-4 mins, then remove. Repeat with the other eggs – cook just one at a time.
7
Top pancakes with an egg, sprinkle with black pepper and serve with the tomatoes.