Mexican pancake stack

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

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.

8. Remove from the oven and leave to stand for 5 minutes, before serving it in wedges.

Nutritional information per serving

Energy: 553 kcals
Protein: 30.8g
Total fat: 27.5g
Saturated fat: 9.2g
Carbohydrates: 48.8g Salt: 1.8g

Our thanks to British Lion Eggs for providing this recipe.

For more Shrove Tuesday ideas visit our pancake recipe hub