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!
Mexican Pancake Bake
An incredible recipe inspired by Mexican cooking! Arriba!
Equipment
- Pan
- Casserole Dish
Ingredients
- 1 red pepper
- 2 carrots
- 1 onion
- 4 oz corn
- 4 oz kidney beans
- 17 oz pizza sauce
- salt
- cayenne pepper
- 3 eggs
- 7 oz flour
- 12 oz milk
- 7 oz crème fraîche
- 5 oz gouda (grated)
- chives for garnish
Instructions
- Add the eggs, flour, and milk to a bowl and whisk until the mix is free from lumps. Cover the raw batter mix and leave it for about 15 minutes.
- Dice the peppers, carrots, and onions before adding them with a little oil to a pan for frying. 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. Add generous amounts of salt and cayenne pepper, then pour the mixture into a casserole dish.
- Take a clean pan and add some oil to it. Make four to six pancakes. Spread ⅔ of the crème fraîche onto them and sprinkle half of the gouda on top. Roll them up.
- 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. Bake the casserole dish in a convection oven set to 390°F for 15 minutes. Sprinkle on some fresh chives before serving.
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Notes
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!
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!