Huevos rancheros pancake stack
by GBC Kitchen
Ingredients
Metric
Imperial
Pico de gallo
- 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
Pancakes
- 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
Toppings
- 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)
SAVE RECIPE
Method
1
Combine together all the pico de gallo ingredients. Season with salt and refrigerate until needed
- 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
2
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
- 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
3
Heat a little oil in a frying pan and cook the pancakes in small rounds until golden on both sides. Keep warm
4
Fry the chorizo until crisp and set aside
- 150g of chorizo, sliced into thick coins
5
In the same pan, fry the eggs until the edges are crisp and the yolk is still runny
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