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Meaty Stuffed Pancakes

A complete meal in one. The Vegetable Pasta Sauce combined with the meat and cheese provides all the protein and vitamins needed for healthy growth.
Meaty Stuffed Pancakes
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You Will Need:

Utensils
  • medium size glass bowl
  • sieve
  • measuring spoons and cups
  • wire whisk
  • small 15 cm pan
  • saucer
  • egg lifter
  • frying pan
  • wooden spoon
  • tablespoon
  • ovenproof dish
  • pair of scissors
  • grater
Filling
Pancakes
  • 1½ cups (375 ml) cake flour
  • ¼ t (1 ml) salt
  • 1 t (5 ml) baking powder
  • 2 cups (500 ml) water
  • 1 T (15 ml) sugar
  • 1 egg
  • 2 t (10 ml) vinegar
  • 1 T (15 ml) canola oil
  • oil for cooking
To Serve

Ina’s Tip

  • Remember, a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight. Just add a little water if required the next day.
  • Cooked pancakes interleaved with baking paper, freeze well. Replace half of the water with soda water to make feather light pancakes. Don't use milk as it is inclined to make pancakes tough.

Method:

To mix the pancakes

Sift the flour, salt and baking powder together, twice. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating with a wire whisk. Leave to stand for 30 minutes. If you use a 15 cm small pan you will get out ± 14 pancakes.

Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the raw batter evenly over the entire surface of the pan. Flip the pancakes using an egg lifter. Stack pancakes between small squares of baking paper.

Stir-fry the mince in a little oil, break it up with a wooden spoon, cook until no longer red. Sprinkle the Roast Onion Gravy Powder over and stir through. Stir the Pasta Sauce into the mince. Bring to the boil then turn the heat down so that the meat mixture bubbles gently. Cook for five minutes until thickened.

Spoon two heaped tablespoons of mince mixture on each pancake and roll up. Place pancakes in an ovenproof dish. Turn on your grill. Squeeze the Cheese Sauce over the pancakes and sprinkle over grated cheese. Put the dish under the grill. Leave until the cheese starts to bubble and turns golden brown. Serve with vegetables or a salad.

 

Meaty Stuffed Pancakes

A complete meal in one. The Vegetable Pasta Sauce combined with the meat and cheese provides all the protein and vitamins needed for healthy growth.
Meaty Stuffed Pancakes

You Will Need:

Utensils
  • medium size glass bowl
  • sieve
  • measuring spoons and cups
  • wire whisk
  • small 15 cm pan
  • saucer
  • egg lifter
  • frying pan
  • wooden spoon
  • tablespoon
  • ovenproof dish
  • pair of scissors
  • grater
Pancakes
  • 1½ cups (375 ml) cake flour
  • ¼ t (1 ml) salt
  • 1 t (5 ml) baking powder
  • 2 cups (500 ml) water
  • 1 T (15 ml) sugar
  • 1 egg
  • 2 t (10 ml) vinegar
  • 1 T (15 ml) canola oil
  • oil for cooking
Filling
To Serve
Ina’s Tip
  • Remember, a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight. Just add a little water if required the next day.
  • Cooked pancakes interleaved with baking paper, freeze well. Replace half of the water with soda water to make feather light pancakes. Don't use milk as it is inclined to make pancakes tough.

Method:

To mix the pancakes

Sift the flour, salt and baking powder together, twice. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating with a wire whisk. Leave to stand for 30 minutes. If you use a 15 cm small pan you will get out ± 14 pancakes.

Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the raw batter evenly over the entire surface of the pan. Flip the pancakes using an egg lifter. Stack pancakes between small squares of baking paper.

Stir-fry the mince in a little oil, break it up with a wooden spoon, cook until no longer red. Sprinkle the Roast Onion Gravy Powder over and stir through. Stir the Pasta Sauce into the mince. Bring to the boil then turn the heat down so that the meat mixture bubbles gently. Cook for five minutes until thickened.

Spoon two heaped tablespoons of mince mixture on each pancake and roll up. Place pancakes in an ovenproof dish. Turn on your grill. Squeeze the Cheese Sauce over the pancakes and sprinkle over grated cheese. Put the dish under the grill. Leave until the cheese starts to bubble and turns golden brown. Serve with vegetables or a salad.

 

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