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Mexican roasted corn pancakes
Ingredients
- 400g Ardo Roasted corn Mexicana
- 4 eggs
- 220ml milk
- 160g self-raising flour
- Salt
- Pepper
-
Ingredients for the sauce
- 500g Ardo Mediterranean brunoise
- 125g Ardo Salsa Mexicana
- 50ml olive oil
- 3dl tomato coulis
- 80g sugar
- Juice of 2 lemons
- Cumin
- Pepper
- Salt
Allergens
Preparation
Sauce
- Stew the mediterranean brunoise with the mix salsa Mexicana in olive oil.
- Add sugar, lemon juice, cumin and the tomato coulis.
- Let it simmer until the vegetables are tender. 4. Season with salt and pepper.
Pancakes
- Make a batter from the eggs, milk and self-raising flour. Season with salt and pepper.
- Add the defrosted roasted corn Mexicana.
- Make pancakes form this mixture and bake in a non-stick pan. Bake about 2 minutes on both sides.
- Serve the pancakes with the sauce.
Ardo products used in this recipe