Corn Pancakes with Cottage Chese

Ingredients for 4:

½ red chili pepper
½ pot of fresh coriander (cilantro)
4 eggs
1 1/4 dl milk (4 fl oz)
3 dl wheat flour (10 fl oz)
1 teaspoon baking powder
1 teaspoon salt
1 can of corn (340 g/12 oz)
Cottage cheese
100 g Feta cheese (3.5 oz)
Baby spinach
Tomatoes

1. Half the pepper and remove the seeds and chop it finely (I usually take 1 whole chili), chop the coriander as well (same here, I use one whole pot).
2. Whip egg and milk together in a bowl, add the chili and coriander.
3. Add flour, baking powder and salt. Whip it to a smooth batter.
4. Pour of the liquid from the corn and add it into the batter.
5. Cook in a hot pan with some butter. It will probably be 12-16 pancakes.
6. Mix the cottage cheese with the Feta cheese, and make a simple sallad of baby spinach and tomatoes. Serve with the pancakes.