Salsa Pancakes

• 1 cup milk
• 2 eggs, lightly beaten
• 1 1/2 cups SR flour, sifted
• 3/4 cup red kidney beans, drained
• 3/4 cup canned drained corn
• 5 spring onions, sliced
• 1 cup red capsicum, diced
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1 cup salsa
• 1 avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09

1. Combine milk and egg.
2. Gradually whisk into flour to form a smooth batter.
3. Stir in the beans, corn, spring onions and pepper.
4. Add 1/3 cup of batter to a non-stick frypan and cook over medium heat until golden brown.
5. Repeat with the remaining batter to form 8 pancakes.
6. Place each pancake onto serving plates, top with a dollop of Philly*, salsa and avocado slices.
7. Serve immediately.

milk, eggs, flour, red kidney beans, corn, spring onions, red, philadelphia, salsa, avocado

Taken from www.kraftrecipes.com/recipes/salsa-pancakes-103367.aspx (may not work)