LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
8
1 HR(S) 45 MINS
45 MINS
1 HR(S)
INGREDIENTS
For the pancakes:
3 cups milk
2 large eggs
1½ cups self-raising flour
½ tsp Robertsons Turmeric
1 tbsp oil
For the filling:
1 large onion, finely chopped
2½ tbsp Robertsons Braai & Grill ALL-IN-ONE Spice
1 tbsp Robertsons Ground Cumin
½ tsp Robertsons Turmeric
1kg lean beef mince
⅓ cup sultanas (optional)
¼ cup chutney
For the topping:
6 large eggs
1½ cups cup milk
¼ tsp salt, to season
3 bay leaves
Serving suggestion:
Chutney
Tomato salsa
METHOD
For the pancakes:
1. Combine the milk, eggs, self-raising flour and Robertsons Turmeric in a mixing bowl and whisk until smooth. Cover and set aside for 30 minutes while you prepare the filling. *Chef’s Tip: For easy pouring later, whisk all of the ingredients together in a large measuring jug.
For the filling:
1. Heat an oiled pan over medium heat, add the onions, Robertsons Braai & Grill ALL-IN-ONE Spice, Robertsons Ground Cumin and Robertsons Turmeric and fry for 2 minutes until softened.
2. Add the beef mince and brown for 5 minutes, while stirring.
3. Add the sultanas, if using, and 1 cup of hot water and simmer for 12-15 minutes or until most of the liquid has reduced.
4. Stir in the chutney. Set aside while you prepare the pancakes.
5. Preheat the oven to 180°C.
6. Heat the oil for the pancakes in a 20cm non-stick pan over medium heat.
7. Add a ¼ cup of the pancake batter and swirl the pan to coat. Cook for 30-60 seconds until golden brown and flip the pancake over to cook for another 10-20 seconds. Slide the pancake out of the pan and on to a large plate. Repeat to make 8 pancakes in total. *Chef’s Tip: Use non-stick cooking spray to grease the pan, if preferred.
8. To layer the pancake bake, line a 20cm loose-bottom cake tin with baking paper. Place a pancake in the bottom of the tin and add a spoonful of the mince on top. Spread the mince out evenly and layer the remaining pancakes and mince on top, ensuring the last layer is a pancake. *Chef’s Tip: Wrap the outside of the tin with foil at the base to prevent any leakage of filling!
For the topping:
1. Combine the eggs and milk in a mixing bowl. Season to taste with the salt and whisk until smooth.
2. Pour the egg mixture over the pancakes and press down lightly with the back of a spoon to ensure all the layers are submerged. Arrange 3 bay leaves on top.
3. Bake for 30-40 minutes or until golden and the egg mixture has set.
4. Allow to cool in the tin for 20 minutes, unmould and cut into 8 wedges. *Chef’s Tip: This bake slices best when cooled!
5. Serve each portion with a dollop of chutney and some tomato salsa on the side and ENJOY!
Bobotie Pancake Bake
LEVEL:
EASY
SERVES:
8
TOTAL TIME:
1 HR(S) 45 MINS
PREP TIME:
45 MINS
COOK TIME:
1 HR(S)
Bobotie Pancake Bake
INGREDIENTS
For the pancakes:
3 cups milk
2 large eggs
1½ cups self-raising flour
½ tsp Robertsons Turmeric
1 tbsp oil
For the filling:
1 large onion, finely chopped
2½ tbsp Robertsons Braai & Grill ALL-IN-ONE Spice
1 tbsp Robertsons Ground Cumin
½ tsp Robertsons Turmeric
1kg lean beef mince
⅓ cup sultanas (optional)
¼ cup chutney
For the topping:
6 large eggs
1½ cups cup milk
¼ tsp salt, to season
3 bay leaves
Serving suggestion:
Chutney
Tomato salsa
METHOD
For the pancakes:
1. Combine the milk, eggs, self-raising flour and Robertsons Turmeric in a mixing bowl and whisk until smooth. Cover and set aside for 30 minutes while you prepare the filling. *Chef’s Tip: For easy pouring later, whisk all of the ingredients together in a large measuring jug.
For the filling:
1. Heat an oiled pan over medium heat, add the onions, Robertsons Braai & Grill ALL-IN-ONE Spice, Robertsons Ground Cumin and Robertsons Turmeric and fry for 2 minutes until softened.
2. Add the beef mince and brown for 5 minutes, while stirring.
3. Add the sultanas, if using, and 1 cup of hot water and simmer for 12-15 minutes or until most of the liquid has reduced.
4. Stir in the chutney. Set aside while you prepare the pancakes.
5. Preheat the oven to 180°C.
6. Heat the oil for the pancakes in a 20cm non-stick pan over medium heat.
7. Add a ¼ cup of the pancake batter and swirl the pan to coat. Cook for 30-60 seconds until golden brown and flip the pancake over to cook for another 10-20 seconds. Slide the pancake out of the pan and on to a large plate. Repeat to make 8 pancakes in total. *Chef’s Tip: Use non-stick cooking spray to grease the pan, if preferred.
8. To layer the pancake bake, line a 20cm loose-bottom cake tin with baking paper. Place a pancake in the bottom of the tin and add a spoonful of the mince on top. Spread the mince out evenly and layer the remaining pancakes and mince on top, ensuring the last layer is a pancake. *Chef’s Tip: Wrap the outside of the tin with foil at the base to prevent any leakage of filling!
For the topping:
1. Combine the eggs and milk in a mixing bowl. Season to taste with the salt and whisk until smooth.
2. Pour the egg mixture over the pancakes and press down lightly with the back of a spoon to ensure all the layers are submerged. Arrange 3 bay leaves on top.
3. Bake for 30-40 minutes or until golden and the egg mixture has set.
4. Allow to cool in the tin for 20 minutes, unmould and cut into 8 wedges. *Chef’s Tip: This bake slices best when cooled!
5. Serve each portion with a dollop of chutney and some tomato salsa on the side and ENJOY!