Whisk all the ingredients together until you have a smooth, lump-free batter. Feel free to use an immersion blender or an electric whisk for this.

The key to making good pancakes is that your pan is hot. You probably know the saying that the last pancake always turns out perfect and the first one always has to be discarded. This is simply because your pan is not hot enough when you start. So perhaps start early by heating up the pan.

This recipe is for 8 corn pancakes, and you will need approximately one small tablespoon of oil per pancake.

Once the pan is hot, pour the oil onto the pan and a small decilitre of batter. When the pancake starts to bubble a little, it should be flipped and cooked on the other side.

Continue with the other 7 and serve immediately afterwards.

 

Put the chicken meat in a bowl and mix it with all the spices. Let it sit and marinate for about 5 minutes.

Cook the meat in the oil on a pan (or a grill pan as I did in this case) for about 5 minutes on each side.

Remove the pan from heat and mix in grated cheddar cheese so that it melts.

 

My salad is not so Mexican, but it's full of good flavors nonetheless.

Wash the ingredients and cut them into slices/cubes.

 

Place a pancake on your plate and spread a little crème fraîche and salsa on it.

Place the meat on top and then the salad with baby spinach, sugar snap peas, pineapple, radishes, avocado, tomatoes, and spring onions.