Vegetable pancakes with biltong

Recipe from: 2/15/1996 12:00:00 AM
Ingredients 11
Servings 15
Time

Ingredients

  • PANCAKE MIXTURE
  • 750
    ml
    cake flour
  • 5
    ml
    salt
  • 2
    extra-;large eggs
  • 500
    ml
    cold water
  • 2
    carrots, scraped clean and grated
  • 2
    potatoes, peeled and grated
  • 2
    chives, finely chopped
  • 250
    ml
    Cheddar cheese, grated
  • 150
    ml
    milk
  • 250
    ml
    grated biltong
 

Method

 
Mix the cake flour and salt. Beat the eggs and water together and add to the flour mixture. Mix until smooth and all the lumps have been removed. Add the vegetables and cheese and mix. Add the milk as required to form a slack pancake batter. Leave for 30 minutes before making the pancakes. Fry the pancakes in a heated pan brushed lightly with oil. Use a soup ladle to spoon just enough batter into the pan to cover the base. Tilt the pan back and forth so the batter covers the entire base of the pan. Turn the pancake when the sides begin to lift. Roll up the pancakes, keep warm over a saucepan of boiling water and roll in grated biltong just before serving. Serve with tomato salad and a scoop of chunky cottage cheese if desired.
 

Read more on: beef  |  shallow-fry
 

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