Mexican Style Pancakes

• 1 cup SR flour
• 1 teaspoon sugar
• 1/4 teaspoon bicarbonate of soda
• 3/4 cup milk combined with 1 teaspoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 egg, lightly beaten
• 30g melted butter
• 130g can corn kernels, drained
• 130g can red kidney beans, drained
• 1/2 red capsicum, chopped
• 2 spring onions, chopped
• butter for frying
• 125g PHILADELPHIA Spreadable Cream Cheese
• 1 cup salsa, for serving
• 1 large avocado sliced Target 10 ea For $10.00 thru 02/06

1. Sift the flour, sugar and bicarb into a bowl.
2. Make a well in the centre of the dry ingredients, whisk in the milk, egg and butter until smooth.
3. Fold through the corn, beans, capsicum and spring onions.
4. Heat the butter in a frying pan.
5. Drop 1/4 cups of the mixture into the pan and cook on both sides until lightly browned and cooked through.
6. Serve a stack of 2 pancakes spread with Philly* and topped with salsa and avocado slices.

flour, sugar, bicarbonate of soda, milk, egg, butter, corn kernels, red kidney beans, red, spring onions, butter, philadelphia, salsa, avocado

Taken from www.kraftrecipes.com/recipes/mexican-style-pancakes-103886.aspx (may not work)