Mix together flour, sugar, and 1/2 teaspoon of salt in a bowl.

Gradually add 2 eggs, 1 cup of milk, and 1 tablespoon of butter to the dry ingredients.

Beat until smooth.

Pour batter onto a lightly greased griddle, forming 5-inch diameter circles.

Cook until golden brown on both sides.

Scramble the remaining egg.

Microwave the potatoes until soft.

Mash the potatoes in a separate bowl.

Add lime juice and the chopped onion to the mashed potatoes.

Add the remaining 1/2 teaspoon of salt to the potato mixture.

Cut the avocados in half and remove the pits.

Scoop the avocado flesh into a bowl.

Slice the chili peppers and add them to the mashed potatoes.

Fill each pancake with the potato-avocado mixture and scrambled egg.

Serve immediately.