Herby Avocado Pancakes

How to make Herby Avocado Pancakes

Prep Time: 15 minutes, plus resting        |        Cook Time: 35 minutes        |        Servings: 2

Ingredients

• Pure Valley salted butter
• 1 tbsp Pure Vita white vinegar
• 2 Lodge Farms free range eggs

Pancakes:

• ½ ripe shepard avocado, cut into chunks
• 1 Lodge Farms free range egg
• 150ml Farmdale full cream milk
• 100g White Mill self raising flour
• ½ cup fresh herbs, chopped (see Tip)
• Zest of 1 lemon
• 1 tsp White Mill baking powder

Toppings:

• ½ shepard avocado, sliced
• 80g Emporium Selection Persian fetta, drained
• Herb leaves, to serve (see Tip)
• Lemon wedges, to serve

Method

1. For the pancakes, place the ingredients into a small blender or smoothie maker with some salt and pepper and blend until smooth. Set aside to rest for 10 minutes.
2. Place a non-stick frying pan over a medium heat. Add a touch of butter and pour in about a quarter of the batter. Cook for 4 minutes each side or until lightly golden. Repeat to make 4 pancakes in total. Cover with foil and set aside to keep warm.
3. For poached eggs, bring a small pan of water to a gentle simmer and add the vinegar. Swirl to create a whirlpool, then lower eggs in, one at a time, for 2½-3 minutes or until cooked to your liking. Gently remove with a slotted spoon and set on paper towel to drain.
4. Place pancakes on a plate and top with poached eggs, avocado slices, fetta and herbs. Season with salt and pepper and serve with lemon wedges.

Tip: Any combination of basil, parsley and dill.

Option: For an even bigger protein hit, try serving with a few slices of smoked salmon.