Mexican-style chili and mushroom pancakes topped with cheese

Ingredients:

Filling

• 225 g fresh huitlacoche mushrooms, washed and sliced
• 1/2 jalapeño pepper, finely chopped
• 2 tablespoons chopped epazote (Mexican tea)
• 2 tbsp. l. olive oil
• 1/2 head of white onion, diced
• 2 cloves garlic, minced
• 1 tbsp. grated cheese
• 2 cups sour cream diluted with 1/2 cup milk
• Truffle oil for serving

Pancakes

• 1 cup of milk
• 1 large egg
• 2 tbsp melted butter, plus more for frying
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup flour

Preparation:

1. Pour olive oil into a preheated saucepan. Sauté the onion, garlic, and jalapeño for 3 minutes, or until the onion is translucent. Add the huitlacoche mushrooms and cook for another 3 minutes. Stir in the chopped epazote and season with salt and pepper. Set aside to cool.
2. Lay out all the ingredients in front of you.: pancakes, filling, cheese, and sour cream. Spread 1 tablespoon of sour cream on an open pancake, sprinkle with 1 heaping tablespoon of mushroom filling, top with cheese, and roll into a tube. Repeat with the remaining ingredients.
3. Preheat oven to 170°C.
   
   Take an oval glass baking dish (20 x 30 cm) and spread a thin layer of sour cream on the bottom. Place the folded pancakes in the dish, seam side down, close together but not overlapping. Top with the remaining cheese and sour cream.
4. Bake in the oven for about 30 minutes, until the cheese is melted and the pancakes are heated through. Drizzle with truffle oil.
   
   Dough for 8 pancakesIn a large bowl, beat the milk, eggs, and melted butter with a mixer. Increase the speed and beat for 1 minute. Sift the dry ingredients into another bowl and slowly begin adding them to the milk mixture. Once thoroughly combined, pour the batter into a measuring cup with a spout.
   
   Lightly spray a nonstick skillet with cooking spray or grease with butter. Pour in about 1/4 cup of batter. Immediately tilt the skillet, coating the entire bottom with batter. Cook until the pancake is light brown, then flip with a spatula and cook for another 20 seconds. Transfer to a paper towel to cool. Repeat with the remaining batter.