This is a flop-proof pancake recipe that my family loves.

Ingredients:

• 2 cups cake flour
• 2 eggs
• 2 teaspoons baking powder
• 1 ml salt
• 2 tablespoons vegetable oil
• 1/2 teaspoon vinegar
• 3 and 1/2 cups of water

Method:

1. Mix the dry ingredients together, then make a well in the middle
2. Pour the oil, vinegar and eggs into the well and mix
3. Lastly pour in the water and whisk everything together with a hand mixer or whisk to ensure that there are no lumps in the batter, the batter should have the consistency of cream
4. Let it stand for about 30 minutes

Method:

1. Warm up a stove plate to medium high heat
2. Spray a non-stick pan with Spray’n Cook or use just the tip of a teaspoon full of oil in the pan
3. Use a soup ladle or a normal cup to pour the batter into the pan – a 3/4 cup or 3/4 ladle of batter should be enough to cover the bottom of the pan
4. Swirl the pan around to ensure that the batter is the same thickness all over
5. Once the batter has set and it is starting to curl up on the side, carefully lift the pancake and cook it for a few seconds on the other side until it is cooked and brown
6. Fill some of the pancakes with savoury soy mince (recipe below) before rolling them up
7. You can also make a mix of sugar and cinnamon and sprinkle that over the pancakes before rolling them up – nice for dessert!
8. Serve the savoury pancakes while they are still hot

Soy mince filling

Ingredients

• 1 cup re-hydrated soya mince
• 1 medium onion diced
• 1/2 red pepper diced
• 1 tin whole tomatoes in juice
• 4 cloves garlic roughly chopped
• 1 tbs tomato sauce
• 1 tbs chutney
• 1 tbs worcester sauce
• olive oil
• salt and pepper to taste
• herbs & spices to taste – I used chicken spice, paprika, origanum, red chilli flakes, and a teaspoon of curry.

Method

1. Put a good glug of olive oil into a pan and fry the onion in it for about 5 minutes, then add the re-hydrated soy mince and fry for another 5 minutes or until the water evaporates
2. Add the tin of tomatoes and all of the spices, tomato sauce, chutney and worcester sauce.
3. Cook for another 40 minutes on low heat for the flavours to develops

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