John Myers
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Bell Pepper and Chilli Pancakes with Guacamole
The perfect bell pepper and chilli pancakes with guacamole recipe with a picture and simple step-by-step instructions.
pancakes
- 150 g Instant flour
- 2 Eggs size M
- 1 Top peppers
- 1 Clove of garlic
- 220 Milliliters Ayran
- 1 Oregano branch
- 0,5 Jalapeño
- 0,5 tablespoon Rose paprika powder
- 1 tablespoon Tomato oil
- 2 Leek sticks
guacamole
- 1,5 Avocado
- 1 Handful Coriander leaves. Or parsley
- 0,5 tablespoon Calamansi balsamic vinegar
- 0,5 Top peppers
- 0,5 Spring onion stick
- 1 Peeled garlic clove
- 0,5 tablespoon Tomato oil
- 0,5 Jalapeño
- 1 teaspoon Paprika powder
- Salt and pepper
pancakes
- Pluck the leaves from the oregano branch, puree with the bell pepper, jalapeno and garlic clove. Cut the spring onions into rings.
- Put the flour in a bowl. Mix with all the ingredients and stir into a batter. Set aside and let sit for 30 minutes.
guacamole
- Divide, core and peel the avocado. Put in a container with the vinegar. Add the clove of garlic, a piece of paprika, the coriander, the jalapeno, the paprika powder and the tomato oil and puree.
- Put in a bowl. Chop the spring onions and the peppers very finely. Mix with the guacamole and season with salt and pepper.
pancakes
- Bake the pancakes in a pan with a little clarified butter over medium heat.
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- Serve with the guacamole and some salad.
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