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Pancakes with Savoury Mince (Pannekoek met Kerrie Mince)
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Beef
Dinner
Kid-Friendly
Lunch
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Description
A delightful twist on the traditional sweet South African pancake. Thin, savoury pancakes are filled with a fragrant, often mildly curried, minced beef mixture, making for a hearty and satisfying meal.
Ingredients
- For the Pancakes: (See previous Pannekoek recipe)
- 250ml (1 cup) Cake flour
- 2.5ml (1/2 tsp) Salt
- 15ml (1 tbsp) Sugar (reduce to 5ml for savoury focus)
- 1 large egg
- 250ml (1 cup) Milk
- 125ml (1/2 cup) Water
- 30ml (2 tbsp) Melted butter or oil (plus extra for frying)
- For the Mince Filling:
- 500g beef mince
- 15ml (1 tbsp) oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed (optional)
- 15-30ml (1-2 tbsp) mild curry powder (adjust to taste)
- 5ml (1 tsp) turmeric
- 1 can (410g) chopped tomatoes or 2 large ripe tomatoes, grated
- 125ml (1/2 cup) beef stock or water
- Salt and freshly ground black pepper to taste
Instructions
- Make Pancakes: Prepare the pancake batter as per the previous Pannekoek recipe. Cook thin pancakes and keep them warm (you can stack them between two plates or in a low oven).
- Make Mince Filling: Heat oil in a large pan over medium-high heat. Add mince and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add chopped onion and sauté until soft. Add garlic (if using) and cook for 1 minute until fragrant.
- Stir in curry powder and turmeric. Cook for 30 seconds.
- Add chopped/grated tomatoes and beef stock/water. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened. Stir occasionally.
- Season with salt and pepper to taste.
- Serve: Place a generous spoonful of the hot mince filling onto each warm pancake. Roll up and serve immediately.