Ingredients:
For Pancake Batter
1 cup All purpose flour
¼ Tbsp. Baking powder
¼ Tbsp. Salt
½ Cup butter milk
1 cup chopped capsicums ( Green , Red and Yellow)
1 cup grated Cheese (I used smoky cheese, but mozzarella or cheddar woks equally good)
½ cup chopped coriander
2 Tbsp. Olive oil
1 Tbsp. Roasted Cumin
1Tbsp. chopped garlic
1 Cup Read Kidney Beans (soaked overnigh, cooked in pressure cooker)
1 Tbsp. Chopped Green or Red chili
½ Chopped jalapeno
½ cups lettuces, sliced
½ cup avocado cubed/slices
Method:
First , prepare your batter by sifting flour, baking soda and salt. Incrementally add butter milk and a thick, pan cake consistency batter should be ready. Rest for 30 minutes.
In a griddle , add ½ Tbsp. oil and pot one ladle of pancake batter. Cook on both the sides till you get golden to dark brown colour on both sides.
Prepare all your pan cakes and keep aside.
Now Pre heat your oven 180c, spread , capsicum, cheese and coriander and some seasoning over half of the pancakes, cover each one with another pan cake .bake in over for only 5 minutes
Heat 1 Tbsp. oil in a frying pan on medium to high heat, add chopped onion, stir for few minutes, add ½ Tbsp. garlic , saute for a minute then add ¼ Tbsp. of roasted cumin. Add kidney beans and saute for 2-3 minutes. Add lime zest, juice and salt to taste. Saute for few minutes. Beans are done. Mash and add some more lime juice and toss avocado, chiles, and jalapeno . This will be served with pancake quesadilla (Cut your pan cakes in quarter), crunchy lettuces on the sides.
