Avocado pancake stack

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!

Recipe from Dancing Through Sunday by Rebecca Thexton, with photographs by Rebecca Thexton.