Curried Pancake Stack

Ingredients

15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes

Instructions

Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.


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Pancakes (serves 5 - 6)

Making your own pancakes from scratch is much easier than you might think! Use this easy recipe and bake pancakes slowly with a bit of butter on medium/low heat. Serve with either a savoury or a sweet filling – depending on your tastebuds.
Ingredients:

2 cups flour
2 eggs
2 tsp baking powder
2 ½ cups milk
½ cup oil or melted butter
½ tsp salt
1 tsp vinegar


 Method:

Sift dry ingredients together.
Add the liquids gradually.
Mix well.
Bake and enjoy.

Parseley Pancakes with fresh asparagus and cheese

Serves 4-6


BATTER  INGREDIENTS:
3 eggs; ...
handful of fresh flat-leaf parsley, roughly chopped;
pinch of salt;
180 ml (¾ c) flour;
250 ml (1 c) chilled soda water;
15 ml (1 T) oil

METHOD:
Mix together all the ingredients for the batter and refrigerate for at least half an hour. If the mixture seems too thick, thin it down with more cold soda water. Fry pancakes in the usual way in a very hot nonstick pan greased with cooking spray.

 



FILLING  INGREDIENTS:
250 g cream cheese, at room temperature;
20-24 fresh green asparagus spears, steamed;
200 g soft mozzarella cheese, sliced;
sea salt and freshly ground black pepper;
Italian Parmesan cheese shavings;
60 ml (¼ c) fresh cream

METHOD: 
Preheat the oven to 200˚C.
Spread a little cream cheese on each pancake. Top with 2 or 3 steamed asparagus spears and torn mozzarella shreds. Season to taste. Wrap up and place in a buttered baking dish. Top generously with Parmesan shavings and spoon over the cream. Bake for 10-15 minutes or until starting to brown and blister. Serve immediately.

Banana Pancackes

 

 

 

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!

 

Ingredients:

 

- 1 ripe banana
- 2 whole eggs
 

 

Instructions:

That’s it.

Just mix together in a bowl and make sure the banana is all mashed.

Lightly oil pan.

On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done!

Serve and eat!

 

*Some advice would be to make them small so its easier to flip

Under 250 calories, nearly 14g of protein!

No processed anything!

These pancakes are gluten free, low calorie.

NICE!



Bobotie Pancakes

 

We know South Africans love bobotie – so why don’t you try this famed dish rolled up in a pancake? It is an absolute winner!

Serves: 2 - 4| Preparation Time: 10 minutes | Cooking Time: 40 minutes

 

 

Ingredients

• 15 millilitre sunflower oil
• 1 onion, finely diced
• 500 gram lean beef mince
• 1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
• 400 millilitre water
• 50 gram Raisins
• 15 millilitre White Vinegar
• 30 millilitre Apricot jam
• 250 millilitre Cake flour
• pinch Of Salt
• 250 millilitre milk
• 1 Egg

Instructions

1. Heat oil in a pan and gently fry the onion until soft
2. Add the beef mince and fry until well browned
3. Stir in the contents of the sachet of KNORR Authentic Chicken Curry Dry Cook-in-Sauce together with the water, raisins, vinegar and apricot jam
4. Reduce the heat and allow to simmer for 15-20 minutes until cooked stirring occasionally
5. While the mince is cooking prepare the pancake mixture
6. Place the cake flour, milk, egg and salt into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary
7. Spray a crepe/pancake pan with baking spray and set on a medium heat, pour a ladle full of mixture into the pan and swirl the pan to distribute the mixture to the edges of the pan
8. Allow to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side
9. When the pancakes are ready add the filling to the pancakes, roll up and serve with chutney and crispy potato wedges

 

Vegan Banana Oat Pancakes

So here’s the deal. I love pancakes. You know this. And if you didn’t know, now you know.

Alongside coffee on a leisurely weekend morning, this is just about my heaven. My little slice of pancake heaven.

The recipe is still incredibly healthy with whole grains, no refined sugar, and very little oil. And the taste is out of this world.

Vegan Banana Oat Pancakes
yields 5 medium pancakes

Ingredients

1 banana
1 teaspoon baking powder
1.5 Tablespoons agave or sugar (use honey for non-vegan)
1 Tablespoon flaxseed
2.5 Tablespoons water
pinch of salt
1 Tbsp. canola oil
1 teaspoon vanilla extract
3 Tablespoons milk (I used almond)
1/2 cup old fashioned oats
1/4 cup whole wheat flour (or sub other flour)

Method

Make flax egg by combining water and flaxseed in a small dish, stirring and letting set for 5 minutes. Mash the banana and baking powder together, then add salt and agave nectar or honey. Add the oil, egg, vanilla, milk and stir. Then add the oats and flour and stir until just combined. Add another splash of milk if the batter appears too thick.

Scoop batter onto a greased skillet over medium heat (not too high or they’ll burn) and cook for 2-4 minutes on each side or until golden brown. They will appear a little soft in the middle but that’s kind of what you’re going for as they’ll be a bit more dense and chewy than a traditional pancake. Serve warm with desired toppings.

If You Can Make Pancakes, You Can Make Naan

What is Naan?

Naan is an Indian bread that is similar to pita, but so much better (don't even try to debate it with me)! It is traditionally made in a tandoor (a clay oven), but I made this naan recipe in a cast iron skillet.

 

 

 

 

The Recipe

• 3 1/2 C all-purpose flour
• 1/2 t salt
• 1 t instant yeast (It is VERY important that you use instant yeast. I used Fleischmann's Rapid Rise Yeast which according to this lengthy discussion on Chow is the same as instant yeast.)
• 1 1/2 C warm milk - not above 100F (I wanted to make sure that temperature didn't lead to problems so I used a meat thermometer and tested the milk temp before use. I made my milk 90 degrees.)
• 1 t sugar
• Butter to taste

1. Dissolve the yeast and sugar in the milk.
2. Let rest approximately 10 minutes.
3. In a large bowl, mix the flour with the yeast/milk mixture.
4. Mix in the salt.
5. Knead until soft and elastic.
6. Cover with a damp towel and leave in a dark place to rise until doubled, about two hours. (Am I the only one who can't tell when dough has doubled? It looked bigger so I went with it. Maybe I should measure next time?)
7. Remove the dough from the bowl, degas gently then divide into ten even balls.
8. Roll out into triangles, dusting lightly with flour as needed. I discovered that the thinner you roll it out the better. (Being the non-perfectionist that I am, I did not make triangles. I made whatever shape things happened to roll out into - mostly amoeba shaped blobs.)
9. Heat up a frying pan. (I used a cast iron skillet. I also liberally buttered the skillet.)
10. Generously brush one side of the dough with water and begin to cook with that side down on medium heat.
11. Brush the other side with water.
12. The dough should bubble a bit as it cooks. Leave it on the heat for a few minutes, then flip it to cook the other side for a shorter amount of time.
13. Move to a plate.
14. Generously butter. Enjoy.

Banana Berry Pancakes

Sweet Potato "Pancake"