servings: 4

Ingredients

• 3 eggs
• 125 g flour
• 250 ml milk
• 1 pinch sea salt
• butter
• 400 g canned tomatoes
• 240 g black beans
• 1 tsp cumin
• 1 tsp smoked paprika

Instructions

1. Crack the eggs into a blender, then add the flour, milk and sea salt, and blitz until smooth.
2. Pour into a bowl and leave to stand for 15 minutes.
3. Melt the butter in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
6. Serve straightaway with your favourite topping.
7. Add canned tomatoes, black beans, cumin, and smoked paprika. Stir in the cooked rice.