Pancakes with Ground Meat Avocado Filling and Sour Cream

Ingredients

• 2 Eggs
• 180 g flour
• 380 ml milk
• a pinch of salt
• 2 tbsp plant oil
• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 500 g mixed ground meat
• 1 tsp tomato paste
• 100 ml meat broth
• Salt
• black pepper (ground)
• 2 Tomatoes
• a pinch chili powder
• 1 ripe Avocado
• 2 tbsp Lime juice
• 120 g sour cream

Instructions

1. 1.

   For the pancake batter whisk the eggs with flour, milk and a pinch of salt. Lightly oil a pan and pour a small ladleful of batter into it. Tilt and rotate the pan to spread the batter evenly and cook 3-4 minutes on each side until golden brown. Remove and keep warm in an oven at 80°C with top and bottom heat. Repeat with remaining batter.

2. 2.

   Peel and finely chop the onion and garlic, then sauté them in a hot pan with oil until translucent. Add the ground meat, break it up while cooking, stir in tomato paste and deglaze with broth. Season with salt and pepper and simmer for about 5 minutes.

3. 3.

   Wash the tomatoes, quarter them, remove seeds and dice small. Fold into the meat mixture, season again with salt, pepper and chili, then take off the heat.

4. 4.

   Halve the avocado, twist out the pit, press the flesh out of the skin, dice it and mix with 1 tbsp lime juice. Stir the avocado cubes into the meat mixture.

5. 5.

   Season the sour cream with remaining lime juice, salt and pepper.

6. 6.

   Arrange the pancakes on plates, cover half with the meat filling and dot with spoonfuls of sour cream. Fold the other half over the filling and serve immediately.