Name: Mexican Pancake Stack
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 7 large British Lion eggs; 175ml milk; 125g plain flour; A pinch of salt; A little oil for frying; 1 small red onion, chopped; 4 tomatoes, chopped; 1 (400g) can red kidney beans, drained; 1 avocado, peeled, stoned and chopped; 1 red chilli, chopped; 3 tbsp chopped fresh coriander; 75g cheddar cheese, grated

Serves: 4
Prep: 10 mins
Cook: 35 mins

Ingredients

Calories: 553kcal
Carbs: 48.8g
Protein: 30.8g
Fat: 27.5g
Saturates: 9.2g
Salt: 1.8g

7 large British Lion eggs
175ml milk
125g plain flour
A pinch of salt
A little oil for frying
1 small red onion, chopped
4 tomatoes, chopped
1 (400g) can red kidney beans, drained
1 avocado, peeled, stoned and chopped
1 red chilli, chopped
3 tbsp chopped fresh coriander
75g cheddar cheese, grated

Method

1. First make the pancakes: Place 2 of the eggs, milk, flour and salt in a large jug and whisk together to form a smooth batter.
2. Heat a medium frying pan, add a few drops of oil, then add a ladle of batter and swirl around the pan to make a thin pancake. Cook for 2 mins on each side, until golden on both sides and transfer to a plate. Repeat to make 8 pancakes in total.
3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
4. Mix the onion, tomatoes, beans, avocado, chilli and two thirds of the cheese together.
5. Lightly oil the base of a 25cm baking dish and lay down a pancake.
6. Scatter over a sixth of the filling, make a well in the centre and crack an egg in into it.
7. Top with a second pancake. Repeat the layering ending in a pancake. Sprinkle over the rest of the cheese and bake in the oven for 25 minutes.