Tortilla pancake:

Mix the baking powder, 02 Spent Grain Flour and wheat flour together in a bowl.
Mix the salt in the water to make sure it is completely dissolved. Now mix the water into the flour little by little - start with 1 decilitre and work your way up with a few tablespoons at a time.
The dough can be on the dry side. It should stick together without crumbling. Let the dough rest on the counter for 15 minutes, then divide the dough into four equal portions.
Roll each one out as thinly as possible. Preferably max. 0.5 centimetres.
Heat a dry frying pan to medium heat and place a pancake on it. It needs about 30-45 seconds on each side, depending on how hot the pan is. It's done when it has a few fine cooking spots and looks cooked through at the edges.
Set them aside in a small pile and let them cool slightly, wrapped in a tea towel - this helps retain the steam, so they remain pliable when you roll them out.

Filling:

Finely chop the lettuce and place in a bowl for later.
Slice the avocado.
Use your corn on the cob raw - just cut the knife down the side to get all the crispy corn off.
Slice your red onions very thinly and cook them in a 50/50 mixture of sugar and vinegar, allowing them to simmer for a few minutes and then leave them to soak until you're ready to use them.
Make a tomato salsa by finely chopping your tomatoes, chilli and 1 red onion, then pour over a sieve and sprinkle with a little salt - this will extract the water. so you don't end up with a burrito overflowing with juice.
Tear off some coriander stalks and chop finely and add to the salsa.
If using meat stripes, fry them in a hot pan with 1 tsp. cumin, 1 tsp. coriander, 2 cloves of minced garlic and salt and pepper. If you're using minced meat, stir it for a few minutes with salt, then add the spices and possibly some grated onion.
Drain the beans, rinse and pour directly into a hot pan with a little oil.
Add 1 tsp. cumin, 1 tsp. coriander, a little apple cider vinegar if desired and sauté over medium-high heat - they should have a little temperature and become a little dry in texture.

ASSEMBLY:

Place a tortilla on the table and stuff the filling slightly below the centre of the circle - stuffing some beans, tomato salsa, meat, avocado, lettuce, pickled red onion, fresh coriander and corn into an oblong, horizontal 'sausage'. Leave a little space on the bottom and sides.
Top with a few dollops of sour cream and bend the two sides inwards to cover the ends of the filling.
While they remain folded in, start rolling the bottom up over the filling and the side seams until you can finally roll a burrito where you can place it seam side down.
Leave it to set for a few minutes, then cut it in half and get on with your meal!

You can always freestyle with your filling if you prefer your burrito in a different way. The tortillas can also just be rolled like normal food pancakes if you're in a hurry. However, we definitely recommend this version of Burritos.

NOTE. Nutritional information is for tortillas only.

(This recipe is from the cookbook Mandekogbogen)

Burritos with 02 Spent Grain Flour