Cheese and bacon pancakes
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.