Savoury pancake bites

1. Place the sun-dried tomatoes in a glass bowl and pour half the milk over it. Microwave on high for three minutes to soften the tomatoes, or heat over low heat. Set aside.
2. In a deep bowl, mix together the egg and oil.
3. In a separate bowl, sift the flour, baking powder and stock powder and stir in the oat bran.
4. Add the dry ingredients to the egg-oil mixture with the rest of the milk. Use an electric (or hand) beater to thoroughly mix the batter, until lump free.
5. Purée the tomatoes and add to the batter. Stir. If necessary, add a little water, about 60 ml, to make a batter the consistency of syrup.
6. Heat a medium, non-stick frying pan and ‘fake fry’ eight pancakes, using about 60 ml batter per pancake ? they should be about 150 mm in diameter.
7. Place pancakes on a plate, spread with filling and then roll up like a Swiss roll. Cut into four evenly sized mini rolls and secure with a toothpick.
8. Arrange on a serving platter and serve as snacks with drinks.
Savoury fillings:
1. Spread the pancake with fat free cottage cheese, top with several slices of shaved cold meats and sprinkle with freshly chopped herbs. OR
2. Spread the pancake with fat free cottage cheese, top with smoked salmon and sprinkle with chopped chives and capers. OR

3. Spread with mushroom pâté and sprinkle with grated biltong. OR
4. Finely chop olives and mix into a flavoured low fat cottage cheese. Top with a layer of fresh basil leaves over half of the pancake and roll up.