LauraByrne's Recipe

Mexican tomato and bean pancakes

Category: Breakfast

A spontaneous late morning breakfast creation for two. For a wheat-free (and very tasty) option, 1 1/3 cups of potato flour can be substituted for the wheat flour.

Ingredients:

Pancakes:
1 cup flour
1 cup warm water
1 egg
1/4 cup oil
1 tsp baking powder
1 tsp salt
10 ml vinegar

Filling:
About 1 cup sliced button mushrooms
1 can kidney beans
About 1/2 tsp ground paprika
1/2 can spicy Mexican tomatoes
About 1 cup grated mature cheddar
Salt and pepper to taste

1. Mix all the ingredients for the pancakes together in a large bowl until you have made a smooth batter. Melt a small wedge of butter in a large frying pan over medium heat. Add about a ladle-full of the batter to the pan; swirl to cover the base and cook until bubbling all over. Flip the pancake and cook the other side for a few seconds. Repeat for the rest of the batter. Keep the pancakes warm while you prepare the filling.
2. Fry the mushrooms in butter over medium heat until soft and slightly browned. Add the drained kidney beans and paprika, and cook for about 5 minutes, mushing slightly with the spatula as they cook. Add the tomatoes and stir to heat through.
3. Serve the pancakes by spooning some of the filling onto each, topping with cheese, and rolling into tubes.