Mexican-style Egg Pancakes

Ingredients

In this Mexican adaptation of the German Eierkuchen, we infuse the pancakes with Mexican flavors by adding spices like cumin and chili powder to the batter. The traditional German accompaniments are replaced with a zesty tomato salsa, creamy avocado slices, and crumbled queso fresco, which are typical ingredients in Mexican cuisine. This fusion dish brings together the best of both worlds, creating a unique and delicious breakfast option. We alse have the original recipe for Eierkuchen, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 large eggs 2 large eggs
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) tomato salsa 1 cup (240ml) tomato salsa
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 1/2 cup (60g) crumbled queso fresco 1/2 cup (60g) crumbled queso fresco
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 47g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, salt, cumin, and chili powder.
2. 2.
   In a separate bowl, beat the eggs, then add the milk and vegetable oil. Whisk until well combined.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat a non-stick skillet over medium heat and lightly grease it with oil.
5. 5.
   Pour 1/4 cup of the batter onto the skillet and spread it into a thin, round pancake.
6. 6.
   Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the pancakes topped with tomato salsa, avocado slices, crumbled queso fresco, and garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft when gently squeezed. To prevent browning, drizzle the avocado slices with a little lime or lemon juice.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese for a similar salty flavor.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the pancake batter.
• Customize the salsa by adding diced jalapenos or roasted corn for additional flavor and texture.
• Serve the pancakes with a side of refried beans and Mexican rice for a complete meal.
• If you prefer a milder flavor, reduce the amount of chili powder in the pancake batter.
• Make sure to keep the pancakes warm in a low oven while cooking the remaining batches.

Serving advice

Serve the Mexican-style egg pancakes hot, topped with the tomato salsa, avocado slices, crumbled queso fresco, and fresh cilantro leaves. Accompany them with a side of refried beans and Mexican rice for a satisfying and flavorful meal.

Presentation advice

Arrange the pancakes on a plate, slightly overlapping each other. Drizzle the tomato salsa over the pancakes, then place the avocado slices on top. Sprinkle the crumbled queso fresco and fresh cilantro leaves over the dish for an appealing and colorful presentation.