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Pancake Wraps

Make the pancake batter an hour or more before you intend using it. It gives the flour grains time to soak up the moisture, resulting in lovely light pancakes that are ideal for wrapping around the fillings.
Pancake Wraps
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You Will Need:

For the pancakes
  • 3 cups (750 ml) cake flour
  • ½ t (2,5 ml) salt
  • 2 t (10 ml) baking powder
  • 4 cups (1 litre) water
  • 2 T (30 ml) sugar
  • 1 egg
  • 1 T (15 ml) vinegar
  • 2 T (30 ml) canola oil
  • oil for cooking
Steak wraps
  • 2 sirloin or porterhouse steaks (± 500 g in total)
  • 2 t (10 ml) Ina Paarman's Meat Spice
  • olive oil
Chicken wraps
  • 4 - 6 chicken breast fillets
  • 2 t (10 ml) Ina Paarman's Chicken Spice
  • olive oil
Mushroom wraps
For the pancakes
  • 3 cups (750 ml) cake flour
  • ½ t (2,5 ml) salt
  • 2 t (10 ml) baking powder
  • 4 cups (1 litre) water
  • 2 T (30 ml) sugar
  • 1 egg
  • 1 T (15 ml) vinegar
  • 2 T (30 ml) canola oil
  • oil for cooking
Chicken wraps
  • 4 - 6 chicken breast fillets
  • 2 t (10 ml) Ina Paarman's Chicken Spice
  • olive oil
Steak wraps
  • 2 sirloin or porterhouse steaks (± 500 g in total)
  • 2 t (10 ml) Ina Paarman's Meat Spice
  • olive oil
Mushroom wraps

Ina’s Tip

Cooked pancakes interleaved with plastic sheets or wax paper, freeze well. Use half water and half soda water or beer to make feather light pancakes. Milk is inclined to make pancakes tough.

Method:

Sift together the flour, salt and baking powder 2 or 3 times. 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 continuously with a wire whisk, electric beater or food processor.

Leave to stand for 1 hour at room temperature, or overnight in the fridge. 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 batter evenly over the entire surface of the pan. Remember a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight.

Just add a little water if required.

Serve pancake wraps with:
  • Chicken strips
  • Steak strips
  • Mushroom strips
Add:
  • Shredded lettuce
  • Fresh coriander
  • Sour cream
  • Guacamole or cubes avocado
  • Lime or lemon wedges
Chicken Wraps

Serves 5 - 6 as part of a buffet Cut into the thickest side of each breast fillet lengthways and butterfly open. Pound lightly to flatten the meat to an even thickness. Sprinkle both sides with Chicken Spice, and drizzle with olive oil. Leave the breasts to marinate at room temperature. Cook briefly on the braai or a riffled cast iron griddle pan. When just done, transfer to a plate, cover with foil and rest for 5 minutes.

To serve:

Cut into 3 mm slices. Pile strips on a pancake together with the sauce and condiments of your choice. Roll to wrap.

Steak Wraps

Serves 5 - 6 as part of a buffet Season steaks generously on both sides with Meat Spice and drizzle with olive oil. Leave at room temperature for 15 - 30 minutes. Preheat a dry ribbed cast iron griddle pan until very hot.

Put the oiled and seasoned steaks on the smoky hot surface and press flat to emphasise grill marks. Do not turn until well browned. Then turn and brown on the second side.

Now you can turn every minute until cooked to your liking. Cover with foil and rest for 5 minutes.

To serve:

Slice into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

Mushroom Wraps

Serves 5 - 6 as part of a buffet Cut the mushroom stems level with the caps and season with Garlic Pepper. Brush the outside of cap with olive oil and drizzle a little olive oil onto the gills around the stem. Cook, gills up, on a hot ribbed cast iron pan until the mushrooms start to soften.

Now turn and cook gillside down. Slice into strips. The mushrooms are done when they just begin to draw water. Remove from the pan.

To serve:

Slice steak into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap

Pancake Wraps

Make the pancake batter an hour or more before you intend using it. It gives the flour grains time to soak up the moisture, resulting in lovely light pancakes that are ideal for wrapping around the fillings.
Pancake Wraps

You Will Need:

For the pancakes
  • 3 cups (750 ml) cake flour
  • ½ t (2,5 ml) salt
  • 2 t (10 ml) baking powder
  • 4 cups (1 litre) water
  • 2 T (30 ml) sugar
  • 1 egg
  • 1 T (15 ml) vinegar
  • 2 T (30 ml) canola oil
  • oil for cooking
Chicken wraps
  • 4 - 6 chicken breast fillets
  • 2 t (10 ml) Ina Paarman's Chicken Spice
  • olive oil
Steak wraps
  • 2 sirloin or porterhouse steaks (± 500 g in total)
  • 2 t (10 ml) Ina Paarman's Meat Spice
  • olive oil
Mushroom wraps
Ina’s Tip

Cooked pancakes interleaved with plastic sheets or wax paper, freeze well. Use half water and half soda water or beer to make feather light pancakes. Milk is inclined to make pancakes tough.

Method:

Sift together the flour, salt and baking powder 2 or 3 times. 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 continuously with a wire whisk, electric beater or food processor.

Leave to stand for 1 hour at room temperature, or overnight in the fridge. 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 batter evenly over the entire surface of the pan. Remember a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight.

Just add a little water if required.

Serve pancake wraps with:
  • Chicken strips
  • Steak strips
  • Mushroom strips
Add:
  • Shredded lettuce
  • Fresh coriander
  • Sour cream
  • Guacamole or cubes avocado
  • Lime or lemon wedges
Chicken Wraps

Serves 5 - 6 as part of a buffet Cut into the thickest side of each breast fillet lengthways and butterfly open. Pound lightly to flatten the meat to an even thickness. Sprinkle both sides with Chicken Spice, and drizzle with olive oil. Leave the breasts to marinate at room temperature. Cook briefly on the braai or a riffled cast iron griddle pan. When just done, transfer to a plate, cover with foil and rest for 5 minutes.

To serve:

Cut into 3 mm slices. Pile strips on a pancake together with the sauce and condiments of your choice. Roll to wrap.

Steak Wraps

Serves 5 - 6 as part of a buffet Season steaks generously on both sides with Meat Spice and drizzle with olive oil. Leave at room temperature for 15 - 30 minutes. Preheat a dry ribbed cast iron griddle pan until very hot.

Put the oiled and seasoned steaks on the smoky hot surface and press flat to emphasise grill marks. Do not turn until well browned. Then turn and brown on the second side.

Now you can turn every minute until cooked to your liking. Cover with foil and rest for 5 minutes.

To serve:

Slice into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

Mushroom Wraps

Serves 5 - 6 as part of a buffet Cut the mushroom stems level with the caps and season with Garlic Pepper. Brush the outside of cap with olive oil and drizzle a little olive oil onto the gills around the stem. Cook, gills up, on a hot ribbed cast iron pan until the mushrooms start to soften.

Now turn and cook gillside down. Slice into strips. The mushrooms are done when they just begin to draw water. Remove from the pan.

To serve:

Slice steak into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap

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