Pancakes with Ground Meat, Avocado and Sour Cream Filling

For the pancake batter, mix the eggs with the flour, the milk and a pinch of salt. Oil a pan slightly and pour in a small ladle of batter. By slightly turning and tilting the ladle, let the batter run evenly. Cook until golden brown on both sides for 3-4 minutes. Remove and keep warm in the oven at 80°C (approximately 175°F). Repeat with the remaining batter.

Peel the onion and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat and cook until crumbly, stir in the tomato paste and deglaze with the broth. Season with salt and pepper and let simmer about 5 minutes.

Rinse the tomatoes, quarter, core and dice small. Stir into the meat mixture, season again with salt, pepper and chile to taste and remove from heat.

Cut the avocado in half, unscrew the pit, press the flesh from the shell, cut into small cubes and mix with 1 tablespoon lime juice. Mix the avocado cubes into the meat mixture.

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