Spice up autumn with hearty Mexican pancakes

Pancakes offer a lot of possibilities. While we often associate them with desserts or light dishes, everything depends on the filling. Pancakes become ideal for lunch or dinner when we choose meat and vegetables, especially legumes. Their success also comes from the fact that you only need a few ingredients to prepare them, and you can even fry the pancakes in advance.

What do we associate with Mexican cuisine? These dishes often feature ground meat and are frequently accompanied by beans and corn, with considerable seasoning. This is accurate, but you can adjust the seasonings to your liking. The ingredient list prominently features red beans, which are the basis for one of the most well-known dishes of Mexican cuisine—chili con carne.

In our native cuisine, red beans are rarely used. It's worth changing, as they are a valuable dietary component. First and foremost, red beans are an excellent source of protein, which can even replace animal protein. They also contain plenty of fiber, vitamins, iron, magnesium, and zinc. All these are crucial nutrients, particularly in the autumn and winter.

Ingredients:

          
• 1 and 3/4 cups all-purpose flour
• 2 eggs
• 1 cup milk
• 1 cup sparkling water
• A pinch of salt
• Oil or butter for frying

For the filling:

                      
• 1 onion
• 1 carrot
• 21 oz ground meat (e.g., pork or beef)
• 3 cloves garlic
• Sweet and hot paprika to taste
• 7 oz canned red beans
• 3.5 oz canned corn
• 3 tablespoons tomato paste
• 7 oz canned tomatoes
• Mexican seasoning to taste
• Cilantro to taste, optional
• Salt and pepper to taste

Additionally:

    
• 3.5 oz mozzarella
• 3.5 oz yellow cheese
• Chopped parsley or cilantro for serving

Preparation:

1. Combine the flour, milk, sparkling water, eggs, and a pinch of salt in a large bowl. Blend everything until smooth.
2. Fry the pancakes in a preheated pan using oil or butter.
3. To prepare the filling, begin by sautéing finely chopped onions in oil. Then, add the grated carrot and continue to sauté, stirring occasionally.
4. Add the meat and mix everything. Sauté for a few minutes and season with spices to taste.
5. Include the drained beans and corn with the cooked meat and mix well.
6. Finally, add the tomato paste and canned tomatoes. Continue to sauté for a few more minutes. Taste the filling and adjust the seasoning if necessary.
7. Place 2 tablespoons of filling on each pancake, sprinkle with grated yellow cheese, roll them up, and place them in a baking dish.
8. Top the pancakes with grated mozzarella.
9. Bake the pancakes for 12 minutes at 375°F.
10. Serve with a sprinkle of parsley or cilantro.