Mexican pancakes

The Mexican pancakes is a delicious idea for lunch or dinner for those who love meat and spicy food. Unfortunately, I was unable to find fresh chilies in my region at the moment and I am currently using the ground ones. However, if you have the possibility to use the fresh ones do not hesitate.
I thoroughly reccommend the tomato sauce which is a part of this recipe. It is really tasty and you can use it for pastas and lasagna as well, and you can add your favourite herbs such as basil or oregano.    


For the pancakes:

- 1 free-range egg
- approx. 0,5 l of milk
- flour
- a tablesp of vegetable oil

For the sauce:

- 5 large tomatoes
- 1 red pepper
- 1 small onion 
- 3 cloves of garlic
- 1 teasp of vinegar
- 1 teasp of sugar
- salt and pepper
- 1 teasp of ground chili 
- 2 taesp of ground sweet red pepper


- 500 g of minced meat
- about 300 g of corn
- 200 g of grated cheese 

Beat the egg with a hand mixer and while mixing add the milk and some flour to make the pancake dough thicker. I don't know the specific amount of flour. I always see how much I still need to add to make it perfect. You can also make 5 panceks from your favourite recipe. Fry the pancakes on a non-stick frying pan with little oil. The pancakes should be thin. Soak the oil out using the paper towel and set aside.
Make the sauce: chop the onion, tomatoes and pepper. Put into a deep pot, add the pressed garlic and cook and mix for about 20 min. until it becomes thicker. At the end add the remaining ingredients for he sauce. Set the pot aside and blend everything with a hand blender. 
Fry the minced meat on a non-stick frying pan without adding any fat or oil. Add the corn and around 250 ml of the tomato sauce.  
Use one tablespoon of tomato sauce to spread it on each pancake. Put the meat stuffing along each piece and roll. Put all the pancakes next to each other in a casserole dish (previously covered with a piece of baking paper) and pour the rest of the tomato sauce all over them. Spread with the grated cheese. Bake in 200 Celsius degrees for about 15-20 min until the cheese melts.