An incredible recipe inspired by Mexican cooking! Arriba!
Mexico and pancakes — now that's a combination you don't hear every day! If you think about it though, pancakes aren't too dissimilar from traditional Mexican enchiladas. In American kitchens, this combo is also known as the "burrito." But whatever you want to call them, you'll find this tasty veggie-friendly dish to be a real winner!
You'll need:
For the veg mix:
- 1 red pepper
- 2 carrots
- 1 onion
- oil
- 4⅓ oz corn
- 4⅓ oz kidney beans
- 17½ oz pizza sauce
- salt
- cayenne pepper
For the pancakes:
- oil
- 3 eggs
- 7 oz flour
- 12⅔ fl oz milk
- 7 oz crème fraîche
- 5⅓ oz gouda (grated)
- chives for the garnish
Here's how:
- First, prepare the pancake batter. To do so, add the eggs, flour, and milk to a bowl and whisk them until the mix is free from lumps. Cover the the raw batter mix and leave it for about 15 minutes.
- Next, dice the peppers, carrots, and onions before adding them with a little oil to a pan for frying. Now add the drained corn, kidney beans, and pizza sauce to the mix. Bring everything to a boil and leave it to simmer for five minutes. After adding generous amounts of salt and cayenne pepper, pour the mixture into a casserole dish.
- It's now time to make the pancakes. First, take a clean pan and add some oil to it. Next, make four to six pancakes. Now spread ⅔ of the crème fraîche onto them and sprinkle half of the gouda on top. To finish, roll them up.
- Next, cut the rolled up pancakes into three equally-sized pieces and place each one on top of the veggie mix in the casserole dish. Spoon the rest of the crème fraîche and gouda on top. To finish, bake the casserole dish in a convection oven set to 390°F for 15 minutes. Sprinkle on some fresh chives before serving.
Easy to make and great for sharing, this dish is the perfect recipe for whenever you have friends over. But beware — like a certain Mexican cartoon mouse, the pancakes will be gone in no time!