Cheese and ba­con pan­cakes

Your Family - - Contents -

Makes about 20

Takes 35 mins

FOR THE PAN­CAKES 500ml cake flour pinch of salt 5ml sugar 10ml bak­ing pow­der 2 eggs, lightly beaten 500ml wa­ter + ex­tra 30ml sun­flower oil + ex­tra

5ml brandy or le­mon juice

FOR THE FILL­ING

3 x 200ml tubs store-bought cheese sauce 250g packet crispy diced ba­con

3 spring onions, thinly sliced 60ml pep­padews, chopped 1 For the pan­cakes, sift the flour, salt, sugar and bak­ing pow­der and make a well in the cen­tre.

2 Mix to­gether the eggs, wa­ter, oil and brandy or le­mon juice. Slowly add the wet in­gre­di­ents to the cen­tre of the dry in­gre­di­ents, beat­ing un­til smooth. Leave to rest for 30 min­utes.

3 Heat ex­tra oil in a 20cm pan­cake pan on medium. La­dle just enough of the bat­ter into the pan to cover the base. Fry for 1-2 min­utes on each side or un­til golden brown. (Add more wa­ter to the bat­ter if the pan­cakes are too thick.) Re­peat with the rest of the bat­ter. Cool.

4 For the fill­ing, com­bine the sauce, ba­con, onions and pep­padews. Sea­son. Spoon onto the pan­cakes and roll up.

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