The winter cold is pancake weather. The traditional sugar and cinnamon filling is always delicious, but you can also do so much more with a pancake and I recently tested its gourmet possibilities.
At a get-together for young adults at Vredelust Church, which warded off the cold with pancakes and friendship, I created two savoury fillings that delighted the senses.
The first filling was spiced lamb mince, topped with a purée made from red and yellow peppers, topped with a creamy mushroom sauce. The second was grilled chicken strips, covered in basil pesto, topped with cherry tomatoes, avo and feta. I made 75 pancakes of each of the fillings – 150 in total.
To start with, the chicken strips are cut:
The strips are grilled and then covered with basil pesto:
The chicken is placed on a pancake and topped with avo, cherry tomatoes and feta and then rolled up:
For the other pancake, lamb mince is grilled and spiced:
A mushroom sauce is made from portobello mushrooms, cream, and seasoning:
A handful of cheddar cheese is added to thicken the sauce:
To make the pepper purée, red and yellow peppers and onions are cut up:
The peppers and onions are seasoned and grilled:
It is then blended into a purée:
The mince is placed onto a pancake. It is topped with the purée made from peppers. The mushroom sauce is placed on top of that and lastly dhania herbs are added, before the pancake is rolled up:
The pancakes were dished up and enjoyed by all the guests: