|750.00 ml||flour — cake|
|2.00||eggs — extra-large|
|500.00 ml||water — cold|
|2.00||carrots — scraped, grated|
|2.00||potatoes — peeled and grated|
|2.00||fresh chives — finely chopped|
|250.00 ml||cheddar cheese — grated|
|250.00 ml||biltong — grated|
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.