Mexican Pancakes With Sour Cream

• 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

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 400u0b0F. 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.

flour, milk, eggs, vegetable oil, carrots, onion, kidney beans, tomatoes, red pepper, vegetable bouillon cube, sugar, butter, sour cream, cheddar cheese, chives

Taken from recipes-plus.com/api/v2.0/recipes/16828 (may not work)