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Sweet and Savoury PancakesPancakes can be served as a meal all on its own with a delicious savoury filling or as a dessert with a yummy sweet filling. Or you can stick to traditional cinnamon and lemon juice pancakes and serve it to your guests with a cup of tea at tea time. Go on - Give it a try! Pancakes are not hard to make and it is an affordable way to "impress" your guests with that "something different":
Basic Pancake Recipe6 large eggs, beaten 6 cups of water 4 cups flour 4 tsp baking powder 1 tsp salt 1 3/4 cups oil 1/4 tbsp vinegar Mix the eggs and water thoroughly together. Sift all the dry ingredients and slowly bit by bit add the egg mixture to it, while mixing the dough with an electric mixer or hand-mixer. Add the oil and vinegar and again mix it thoroughly. Pour it through a sieve in order to remove any bits and let the pancake mixture stand for a few hours. Pour a little bit of oil in a non-stick frying pan and tilt the pan so that the oil covers the base - pour any extra oil out. Heat the oil in the pan and pour a little batter into the pan so that it covers the base thinly. Reduce the heat slightly and cook the pancake for about 2 minutes until set. Loosen the edges with a plastic spatula and gently loosen the centre of the pancake, turning it over. Cook it for another 2 minutes, tip the pancake onto a plate and serve with your choice of filling.
Savoury fillingsSAVOURY MINCE 4 tsp of oil 30g margarine 500g minced meat (Beef or Lamb) 1 finely chopped onion 1 grated carrot 1/3 cup of tomato sauce 1/3 cup of beef or chicken stock 1 tsp of dry mustard powder 10ml dried parsley 2 tsp crushed garlic Heat 2tsp of oil and half the margarine in a frying pan and brown the meat, breaking up any lumps with a fork and set aside. Add the remaining margarine and 2tsp of oil to the pan and fry the onion until soft. Return the meat to the pan, add the carrot, mustard, garlic, tomato sauce and stock. Reduce the heat and simmer for 12 minutes or until mixture has thickened and liquid reduced. Add the parsley and season to taste. Serve with French toast, couscous, potato skins or mixed with a cheese sauce as filling in pancakes. CHEESY TUNA 2 tins of Tuna 1 tbsp butter / margarine 1 tbsp flour 1ml Salt 500ml milk 3/4 cup cheddar cheese 1/4 tsp mustard powder Melt the butter in a saucepan, add the flour and salt and mix with a wooden spoon. Do not remove the mixture from the heat. Slowly add milk whilst whisking briskly. Continue whisking until sauce has thickened. Add the tuna, cheese and mustard powder and allow the sauce to heat through and the cheese to melt. CHICKEN, YOGHURT AND MINT WRAPS 15ml oil 4 chicken breasts cut into thin strips 1 heaped tsp crushed garlic 2 onions, thinly sliced 25ml mint sauce 5ml dried mixed herbs Salt and Pepper to taste 200ml Bulgarian Yoghurt 50ml Chutney Heat the oil and fry the chicken, garlic, herbs and onion for 10 minutes until the chicken is cooked. Season the chicken with salt and pepper and set aside. Add the mint sauce, yoghurt and chutney and serve.
Sweet FillingsCARAMEL AND BANANA CREAM 6 large Bananas, sliced 1 tin caramel 1 cup whipped cream Mix all the ingredients together and place a heaped spoonful into each pancake. SWEET APPLE, RAISINS AND CINNAMON 1 tin pie apple 50 ml raisins 25ml smooth apricot jam 12,5 ml lemon juice 5ml cinnamon Place all of the ingredients in a saucepan and cook the mixture over medium heat until the apples are soft. Place spoonfuls into each pancake and serve it with whipped cream.
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