Pannekoek met Maalvleis vulsel & Jason’s Hill Merlot 2021

Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 35 minutes (15 minutes for pannekoek, 20 minutes for mince)

Ingredients:

•           2 cups (250g) cake flour

•           2½ cups (625ml) milk

•           3 large eggs

•           1 tbsp (15ml) vegetable oil or melted butter

•           Pinch of salt

•           Extra oil or non-stick spray for frying

For the Savoury Mince Filling:

•           1 tbsp (15ml) oil

•           1 medium onion, finely chopped

•           1 clove garlic, minced

•           500g lean beef mince

•           1 tsp (5ml) mild curry powder (optional)

•           2 tbsp (30ml) tomato paste

•           1 tsp (5ml) Worcestershire sauce

•           1 tsp (5ml) brown sugar

•           1 tbsp (15ml) chutney (optional but delicious)

•           Salt & pepper to taste

•           ½ cup (125ml) beef stock or water

•           Fresh parsley, chopped (for garnish)

Instructions:

Pannekoek:

1.     In a large mixing bowl, whisk the eggs, milk, and oil together.

2.     Gradually sift in the flour and salt while whisking continuously to prevent lumps.

3.     Once the batter is smooth and lump-free, let it rest for 15–30 minutes at room temperature.

4.     Heat a non-stick pan over medium heat and grease lightly with oil or spray.

5.     Pour a ladleful of batter into the pan, swirling to coat the bottom evenly.

6.     Fry until the edges lift slightly (about 1–2 minutes), flip, and cook the other side until lightly golden.

7.     Stack cooked pannekoek on a plate and cover with a clean tea towel to keep warm.

Mince Filling:

1.     Heat oil in a pan over medium heat. Add onions and sauté until soft and translucent.

2.     Add garlic and curry powder (if using) and cook for 1 minute.

3.     Add the mince and break it up with a spoon. Fry until browned.

4.     Stir in tomato paste, Worcestershire sauce, sugar, chutney (if using), and season with salt and pepper.

5.     Pour in the stock or water, lower the heat, and simmer uncovered for about 10–15 minutes, stirring occasionally, until the mixture is thick and flavourful.

6.     Taste and adjust seasoning. Stir in chopped parsley just before serving.

To Serve:

1.     Place a pannekoek on a plate.

2.     Spoon some of the hot mince mixture onto one side.

3.     Roll up like a crêpe or fold over.

4.     Garnish with extra parsley or a dollop of chutney or sour cream if desired.

Tips:

1.     Add a handful of grated cheese to the filling for extra richness.

2.     This dish pairs beautifully with a fresh green salad or chakalaka on the side. Freeze any leftover pannekoek and reheat in a pan or microwave.