Ardo Mexican roasted corn pancakes

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Sauce:

1. Stew the Mediterranean brunoise with the mixed salsa Mexicana in olive oil.
2. Add sugar, lemon juice, cumin and the tomato coulis.
3. Let it simmer until the vegetables are tender.
4. Season with salt and pepper

Pancakes:

1. Prepare the batter from the eggs, milk and self-raising flour. Season with salt and pepper.
2. Add the defrosted roasted corn Mexicana and mix.
3. Bake the pancakes in a non-stick pan.
4. Serve the pancakes with the sauce prepared previously.