Mexican Pancakes With Sour Cream Recipe

Name: Mexican Pancakes With Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 cup milk; 2 eggs lightly beaten; 3 tablespoons vegetable oil; 3 carrots diced; 1 onion finely diced; 1 can kidney beans 15 oz, drained and rinsed; 1 can diced tomatoes 14.5 oz; 1/2 teaspoon red pepper flakes dried; 1/2 vegetable bouillon cube crumbled; 1 pinch sugar; 1 tablespoon butter softened; 3 cups sour cream; 1 cup shredded cheddar cheese; chives Chopped, for serving

Servings: persons

1 1/2 cups all purpose flour
1 cup milk
2 eggs lightly beaten
3 tablespoons vegetable oil
3 carrots diced
1 onion finely diced
1 can kidney beans 15 oz, drained and rinsed
1 can diced tomatoes 14.5 oz
1/2 teaspoon red pepper flakes dried
1/2 vegetable bouillon cube crumbled
1 pinch sugar
1 tablespoon butter softened
3 cups sour cream
1 cup shredded cheddar cheese
chives Chopped, for serving

1
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.
2
Preheat the oven to 400u00b0F. 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.
3
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.

1141

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 cup milk, 2 eggs lightly beaten, 3 tablespoons vegetable oil, and more.

Yes, Mexican Pancakes With Sour Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Pancakes With Sour Cream

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