Huevos Rancheros Pancake Stack
An iconic Mexican breakfast dish meets the UK’s love for pancakes in this knockout brunch. Stack them high, pile on the toppings and ensure that Freshlay Farms Golden Yolkers® egg is perfectly cooked and sits proudly on top.
Ingredients
- 2 tomatoes, finely diced
- 1/2 red onion, finely diced
- 1/2 red chilli, finely chopped, plus extra to taste
- 1/2 lime, juiced
- 1/2 small bunch of coriander, chopped
- 150g of plain flour
- 1 tsp baking powder
- 1 Freshlay Farms Golden Yolker® egg
- 200ml of whole milk
- 1/2 small bunch of coriander, chopped
- 150g of chorizo, sliced into thick coins
- 4 Freshlay Farms Golden Yolker® eggs
- 1 avocado, sliced
- 50g of feta, crumbled
- hot sauce, to drizzle (optional)
Method · 1 h
- Combine together all the pico de gallo ingredients. Season with salt and refrigerate until needed
- Mix the flour, baking powder and a pinch of salt in a bowl. Whisk in the egg and milk to form a smooth batter, then fold through the chopped coriander
- Heat a little oil in a frying pan and cook the pancakes in small rounds until golden on both sides. Keep warm
- Fry the chorizo until crisp and set aside
- In the same pan, fry the eggs until the edges are crisp and the yolk is still runny
- Stack the pancakes on plates and top with the pico de gallo, fried eggs, chorizo, avocado slices and crumbled feta. Finish with a drizzle of hot sauce
