For the chili with cream cheese pancakes prepare a pancake dough from flour, milk and eggs. Season with salt and pepper and let rest for a few minutes.
Then prepare 4-5 thin pancakes. Dice the onions and carrots. Chop chili finely. Mix cream cheese with chives and season with salt and pepper. Sauté onion and carrot cubes in hot oil. Deglaze with tomato sauce, add chili and simmer for a few minutes.
Add beans and corn. Season sauce with salt, pepper and a little sugar. Spread pancakes with chive spread, sprinkle with Gouda, roll up and cut into three or four pieces.
Pour the sauce into a baking dish and spread the rolls on top. Bake in a preheated oven at 200°C for about 15 minutes. Sprinkle the chili with cream cheese pancakes with the remaining chives before serving.