Mexican pancake

Name: Mexican pancake
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 ripe avocado (about 250 g); 1 Shallot or small onion; 1 small clove of garlic; 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 heaped Tbsp Baking mix for egg pancakes; 4-5 discs (approx. 20 g) Bacon; 5 g Butter or margarine; 2-3 stem(s) Parsley; 25 g Deep-sea crabs (without shell); 20 g Mandarin oranges (canned)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 ripe avocado (about 250 g)
1 Shallot or small onion
1 small clove of garlic
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 heaped Tbsp Baking mix for egg pancakes
4-5 discs (approx. 20 g) Bacon
5 g Butter or margarine
2-3 stem(s) Parsley
25 g Deep-sea crabs (without shell)
20 g Mandarin oranges (canned)

Directions

1
Halve the avocado, remove the core and peel the halves. Cut 1/4 into slices, dice remaining avocado. Peel shallot and also dice. Peel garlic and press it through a garlic press. Puree avocado cubes, shallot, garlic and lemon juice. Season to taste with salt and cayenne pepper. For the pancake, stir the baking mix and 4-5 tablespoons of water until smooth.
2
Heat up a pan and leave the bacon in it until crisp. Add fat, melt and put the pancake batter into the pan. Bake while turning until golden brown. Wash the parsley, dab dry and cut into fine strips, except for a little garnish. Fold the finished pancakes over and arrange on a plate with avocado puree and avocado wedges. Sprinkle with parsley, crabs and drained mandarins and serve garnished with parsley leaves