This is a delicious cornmeal pancake in Mexican style, perfect as a party snack.
Ingredients
- Avocado – 1 piece
- Curry powder – 2 teaspoons
- Egg – 2 pieces
- Butter – 2 tablespoons
- Milk – 125 ml
- Baking powder – 2 pinches
- Salt – 1 pinch
- Sour cream (18%) – 80 g
- Cooked ham – 40 g
- Lime – 1 piece
- Wheat flour – 100 g
- Emmental cheese – 60 g
Additional
- Arugula – 20 g
Preparation
Step 1: Prepare the Dough Mix flour, baking powder, 1 teaspoon of salt, and curry powder. Beat eggs with milk and 125 ml of water. Gradually add flour, stirring constantly, then blend into a smooth batter. Set aside for 15 minutes to thicken.
Step 2: Peel the Avocado Cut the avocado in half, remove the seed, peel, and slice thinly. Grate the zest of the washed lime over the avocado slices and drizzle with lime juice. Cover and set aside.
Step 3: Fry the Pancakes Melt 1 tablespoon of butter and fry large pancakes (approximately 24 cm in diameter) on both sides until lightly browned. Spread the pancake with sour cream, top with avocado slices, diced ham, and grated Emmental cheese. Cover with another pancake and fry covered for another 2-3 minutes over low heat. Remove from heat, leave covered for 2-3 minutes. Then transfer to a plate, cut into quarters, and garnish with arugula.
