Ingredients
Servings: - 2 +
200 ml Milk cow's Warm
50 gr Flour wheat
50 gr Starch corn
15 gr Sugar
1 pinch Salt
50 ml Oil sunflower 40 ml for the dough and 10 ml for greasing the pan
50 gr Corn canned
50 gr Peas canned
100 gr Pepper bell
Description
Mexican pancakes with corn, peas and bell peppers are a bit of a Mexican cuisine. The basis of similar dishes of this country is corn tortilla. But the bright components of the filling are present in every snack in Mexico. As part of tender pancakes there are no hot seasonings and spices, which means that they can be offered to children. You can get the missing piquancy with a spicy tomato or garlic-sour cream sauce. Cooking Mexican pancake recipe at home!
Step by step recipe 
Cooking dough for Mexican pancakes. In a suitable container, combine flour and starch.
We add eggs.
Stir the ingredients with a fork until smooth.
Pour warm milk in small portions. Mix everything well each time to prevent the formation of lumps. We combine the ingredients with a fork, and when the dough becomes more rare, use a manual or electric whisk.
Add salt, sugar and vegetable oil. Sugar can be excluded, but without it, the products will turn out to be too pale.
We stand the dough for 20 minutes on the table. This is enough time for the gluten to relax.
We free the bell pepper from the internal veins and cut it into a very small cube.
We turn on the stove. We put on it a frying pan greased with vegetable oil. Pour a small amount of dough so that it covers the bottom with a thin layer. Immediately remove the pan from the stove to spread out the corn, peas and pepper pieces. We lay out the filling elements in a chaotic manner.
Fill the space between the vegetables with a small amount of dough. We distribute it over the surface, slightly changing the slope of the pan. We return the pan to the stove and, if necessary, quickly move the corn, peas and peppers over the surface. Fry the pancake over medium heat until the top is dry.
Gently turn over the almost finished product. Bake it for 2 more minutes on the other side.
We turn the pan with the finished pancake onto a wide flat dish. All subsequent products are fried in a greased frying pan. We stack the finished pancakes in a pile on top of each other and cover with a towel. We do not use oil for non-stick pans.
Our Mexican pancake recipe is ready! We serve them for breakfast or dinner as an independent dish. As an addition, we use sour cream or natural yogurt.
Enjoy your meal!
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