|125 ml||flour — cake|
|salt — just a pinch|
|bacon — streaky rashers, diced|
|500 g||beef mince|
|1||onion — chopped|
|2||carrots — diced|
|3||garlic — cloves, chopped|
|1||stock cube — beef|
|1||fresh chillies — chopped|
|sea salt and freshly ground black pepper|
|2||canned chopped tomatoes|
A fuss-free Friday meal.
1 Pancakes: Mix the flour and salt in a large bowl. Crack the eggs into the flour mixture and pour over the milk and oil. Whisk the ingredients until well incorporated and smooth.
2 Chill the batter in the fridge for 20 minutes.
3 Bolognese sauce: Meanwhile, heat the oil in a large frying pan and fry the bacon until golden. Add the mince and brown, stirring to break up any lumps. Reduce the heat, stir in the onion, carrots and garlic and cook until the vegetables are soft.
4 Stir in the tomatoes, stock cube and chilli. Simmer for 15 minutes and season with salt and pepper.
5 Wipe a pan with oiled kitchen paper and heat over medium heat. Add a ladle of pancake batter and tilt the pan to spread the mixture over the base of the pan. Cook for 30 seconds then flip over to cook the other side. Keep warm while you cook the remaining batter.
6 Top the pancakes with the bolognese sauce, roll up and serve.