Mexican-style pancakes by
150g tinned corn
100g grated mimolette/red leicester
40g grated parmesan
salt and pepper
g tinned corn
g grated mimolette/red leicester
g grated parmesan
Chop the onion finely. Fry.
Mix eggs, flour, yeast, milk. Add drained corn, cheese, onions, paprika. Mix.
On a medium heat, fry tablespoons of the mixture on both sides.
Serve with guacamole or salsa.