Salsa Pancakes

Name: Salsa Pancakes
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

Directions

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.