Mexican Pancakes With Sour Cream - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 cup milk
2 None eggs, lightly beaten
2-3 tbsp vegetable oil
2-3 None carrots, diced
1 None onion, finely diced
1 can kidney beans (15 oz), drained and rinsed
1 can diced tomatoes (14.5 oz)
1/2 tsp dried red pepper flakes
1/2 None vegetable bouillon cube, crumbled
Pinch None sugar
1 tbsp butter, softened
3 cups sour cream
1 cup shredded cheddar cheese
None None Chopped chives, for serving

Preparation

Mix the flour, milk, eggs and a pinch of salt together in a large bowl. Let stand for 20 mins. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat, add the carrots and onion and cook for 5 mins. Stir in the beans, tomatoes, 1/3 cup water, the pepper flakes, bouillon cube and sugar. Bring to a boil, then reduce heat and simmer for 10 mins.
Preheat the oven to 400\u00b0F. Heat a little oil in a large nonstick skillet over medium heat. Add a ladleful of the pancake batter and cook for 2-3 mins, then flip and cook for 1-2 mins until golden. Repeat to make 4-6 pancakes.
Spread some butter, then sour cream over each pancake. Roll up and slice in half. Arrange the pancake halves in a baking dish and spoon over the tomato sauce. Sprinkle with the cheese, then bake for 12-15 mins. Before serving, spoon over the remaining sour cream and sprinkle with chives.