Mexican-style pancakes: A hearty twist for autumn dining

Pancakes offer a wealth of possibilities. Depending on the filling, We usually consider them as desserts or light dishes. Pancakes can become an ideal lunch or dinner option by choosing meat and vegetables, especially legumes. They are also successful because they require only a few ingredients to prepare. You can even fry the pancakes in advance.

What do we associate with Mexican cuisine? It features dishes often based on minced meat, with frequent additions of beans and corn, usually quite heavily seasoned. While this is accurate, you can season them to your liking. The list of ingredients notably includes red beans, which serve as the base for one of the most well-known dishes in Mexican cuisine - chilli con carne.

We rarely use red beans in British cuisine, which is a shame as they are a valuable dietary element. They are an excellent source of protein, capable of replacing animal protein. They also contain a substantial amount of fibre, vitamins, iron, magnesium, and zinc, which are particularly important during autumn and winter.

Ingredients:

• 220g plain flour,
• 2 eggs,
• 250ml milk,
• 250ml sparkling water,
• a pinch of salt,
• oil or butter for frying.

For the filling:

• 1 onion,
• 1 carrot,
• 600g minced meat, e.g., pork or beef,
• 3 cloves garlic,
• sweet and hot paprika to taste,
• 200g canned red beans,
• 100g canned corn,
• 3 tablespoons tomato purée,
• 200g canned tomatoes,
• Mexican seasoning to taste,
• cilantro to taste, optional,
• salt and pepper to taste.

Additionally:

• 100g mozzarella,
• 100g yellow cheese,
• chopped parsley or cilantro for serving.

Preparation:

1. Combine the flour, milk, sparkling water, eggs, and a pinch of salt in a tall bowl. Blend everything until smooth.
2. Fry the pancakes in a preheated pan using oil or butter.
3. For the filling, begin by sautéing finely chopped onion in oil, then add grated carrot. Sauté the vegetables, stirring occasionally.
4. Add the minced meat and mix everything. Cook for a few minutes, seasoning to taste with spices.
5. Add drained beans and corn to the cooked meat, mixing well.
6. Finally, add tomato purée and canned tomatoes. Cook for a few more minutes. Taste the filling and adjust the seasoning if necessary.
7. Spoon approximately 2 tablespoons of filling onto each pancake, sprinkle with grated yellow cheese, roll, and place them in a baking dish.
8. Top the pancakes with grated mozzarella.
9. Bake the pancakes for 12 minutes at 190°C.
10. Serve sprinkled with parsley or cilantro.