1/3 cup (50 g) 2 oz plain flour (All purpose)
1/3 cup (50 g) 2 oz plain wholemeal flour
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml fresh milk
butter for frying
8 oz (225 g) minced beef
1 onion, chopped
1 teaspoon chilli powder
198 g (7 oz) can chilli beans
198 g (7 oz) can tomatoes
8 spaghetti lengths, partly cooked
cress to garnish
1/3 cup (50 g) 2 oz plain wholemeal flour
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml fresh milk
butter for frying
8 oz (225 g) minced beef
1 onion, chopped
1 teaspoon chilli powder
198 g (7 oz) can chilli beans
198 g (7 oz) can tomatoes
8 spaghetti lengths, partly cooked
cress to garnish
method
1. Sift the flours and salt into a bowl, break in the egg.
2. Gradually add the milk, beating to form a smooth batter.
3. Heat a little butter in a frying pan when hot pour in 3 tablespoons of batter. Tilt pan quickly so that mixture covers the base. Cook until the pancake moves freely and base is golden. Turn and cook until golden. Makes 8 pancakes.
4. Dry fry the mince, onion and chilli powder in a large saucepan. Drain off excess fat. Add the beans and tomatoes and cook for 10 minutes.
5. Divide the chilli mixture between the pancakes. Draw up the pancake to form a purse and tie with spaghetti string. Garnish with cress.
2. Gradually add the milk, beating to form a smooth batter.
3. Heat a little butter in a frying pan when hot pour in 3 tablespoons of batter. Tilt pan quickly so that mixture covers the base. Cook until the pancake moves freely and base is golden. Turn and cook until golden. Makes 8 pancakes.
4. Dry fry the mince, onion and chilli powder in a large saucepan. Drain off excess fat. Add the beans and tomatoes and cook for 10 minutes.
5. Divide the chilli mixture between the pancakes. Draw up the pancake to form a purse and tie with spaghetti string. Garnish with cress.
serving amount
serves 8
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