Mexican Pancakes
Description
Perfect with tea or coffee. Children who usually don't want to eat vegetables in other dishes will happily eat such colorful pancakes. The batter can also be made with rice or corn flour, but mix them in equal parts with wheat flour so the pancakes don’t tear. You can serve them with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use canned peas.
- 2
Step 2
Crack the eggs into a deep bowl, add a pinch of salt, and pour in milk of any fat content or water. If desired, you can add various spices or seasonings. Whisk everything for about 2–3 minutes.
- 3
Step 3
Add the wheat flour, or replace it with rice flour. If you want to make pancakes with corn flour, you still need to add at least some wheat flour, otherwise they will tear. Whisk the batter.
- 4
Step 4
Pour in the vegetable oil and stir. Let the dough "rest" for about 15–20 minutes.
- 5
Step 5
Meanwhile, rinse the tomato and cut it into small cubes, removing the core. Heat a frying pan and grease it with vegetable oil for the first time. Pour in part of the batter and quickly place the corn, peas, and diced tomato into it in a random pattern. If the batter has already “set,” pour in a little more so that all the additions are fixed in it. Fry for about 1–2 minutes.
- 6
Step 6
Then carefully flip it to the other side using a wide silicone spatula. It is better to make pancakes of a small diameter so they do not tear when flipping. It is important that the pan has a non-stick coating; otherwise, pieces of tomato will remain on the bottom. Fry for about 1–2 minutes.
- 7
Step 7
Place the hot pancake on a plate and prepare the remaining Mexican pancakes in the same way.
- 8
Step 8
Serve the pancakes with sour cream or unsweetened yogurt.