Salsa Pancakes

Salsa Pancakes
10 Mins
Prep time
25 Mins
Cooking time
Serves 8

What you need

  • 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

How to make it

  • COMBINE milk and egg. Gradually whisk into flour to form a smooth batter. Stir in the beans, corn, spring onions and pepper.
  • ADD 1/3 cup of batter to a non-stick frypan and cook over medium heat until golden brown. Repeat with the remaining batter to form 8 pancakes.
  • PLACE each pancake onto serving plates, top with a dollop of PHILLY, salsa and avocado slices. Serve immediately.