Serves 8
Hands-on time: 45 minutes
Hands-off time: 1 hour
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!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
