Pancake with Ham, Corn & Avocado

After some long vacations in my beloved Chile, I came back to the United States with several new ideas. I will soon make several posts about how my visit to Chile was this time, but for now I wanted to share a super recipe, and I mention it this way since I was invited to participate in the “Buddig Taste Challenge” competition, where I had to create this recipe using Buddig’s turkey ham.

This Pancake with Ham, Corn & Avocado recipe turns out to be simple to make and it has a very addictive mix of flavors. It can be prepared as a starter plate, snack, and why not also as a breakfast. I hope you’ll take a few seconds to daily vote for Mi Diario de Cocina with each of your e-mail addresses. Here is the direct link to vote: http://buddigtastechallenge.com/welcome/recipes#CarolinaRojas.

Pancake with Ham, Corn & Avocado

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• Total Time: 35 mins
• Yield: 4 1x

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Ingredients

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• 3 eggs
• 1 cup of milk
• 1 cup of flour
• 1 teaspoon of parsley
• 2 slices of Buddig Original turkey for each pancake
• 2 cups of cooked corn kernel
• ½ cup of milk
• 1 cup of creamy cheese or similar
• 1 teaspoon of chili paste (optional)
• Salt and pepper to taste
• 1 avocado
• 1 tablespoon of chopped cilantro
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil or other
• 1 tablespoon of natural yogurt, ideally Greek

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Instructions

1. Prepare the pancakes by beating the eggs, adding the cup of milk and flour. Be careful that there are no lumps.
2. Place ¼ cup of the mix in a non-stick pan with a drop of oil. Cook on both sides and sprinkle chopped parsley over each pancake.
3. In another bowl mix the corn, milk, cheese in small amounts, chili paste (optional), salt and pepper to taste. Place it in a bowl or dish in the microwave for about 2 minutes or until the cheese has melted. Put to the side.
4. To prepare the salsa, blend the avocado with yogurt, lemon juice, chopped cilantro, and olive oil or similar, salt and pepper to taste.
5. To assemble the dish, spread the pancake, place 2 slices of Buddig ham, then two tablespoons of the corn mixture. Roll and serve with the avocado salsa.

• Prep Time: 20 mins
• Cook Time: 15 mins