serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Pancakes
- 1 cup millet flour (or gluten-free flour)
- 1 avocado, mashed
- 1 egg
- ½ cup milk
- ½ tsp baking soda
- 1 pinch salt
- 1 tbsp butter
Eggs
- 1 tbsp butter
- 2 eggs
To serve
- large handful rocket leaves
- 100 g sour cream
- ¼ cup Parmesan cheese, shaved
- lemon, cut into wedges
- 1 tsp lemon thyme or basil, finely sliced
- 1 tbsp capers
Instructions
Mix all pancake ingredients (except butter) with 1 tablespon of water in a large bowl and beat until it forms a batter. In a non-stick fry pan, heat the butter on medium-high heat and add a dollop of the mixture into the pan. It should be about 1 cm thick and as wide as a fried egg. Fry for 3-4 minutes on each side or until browned and cooked through. Remove and set on a paper towel. Cook the rest of the batter in the same way, set them aside.
To cook the eggs, add the butter to the pan and fry both eggs for 2 minutes or until cooked to your liking.
Now create the pancake stacks. For each plate, layer a pancake, some rocket, a dollop of sour cream, sprinkle of Parmesan and then another pancake. Top the stacks with a fried egg each, garnish with the shaved Parmesan, lemon cheeks and extra sour cream on the side. Sprinkle with fresh herbs and capers and enjoy!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
