Ingredients:
For the Bobotie Filling:
1 tbsp sunflower oil
1 onion, finely diced
1 tbsp curry powder
500g lean minced beef
1 beef bouillon cube
400ml water
50g raisins
1 tbsp white vinegar
2 tbsp apricot jam
For the Pancakes:
125g plain flour
250ml milk
1 egg
pinch of salt
Method:
Heat the oil in a frying pan. Add the onion and fry gently until just soft (about 5 minutes). Scatter over the curry powder and stir to combine. Continue frying the mixture for about 1 minute, or until aromatic.
Now add the beef mince and continue frying until the meat is well browned and no pink is visible. Add the bouillon cube and the water along with the raisins, vinegar and apricot jam.
Bring the mixture to a simmer and cook for 18 minutes, stirring occasionally.
Whilst the bobotie mixture is cooking, prepare the pancakes: Mix the flour and salt in a bowl. Add the egg and milk and beat with a whisk until you have a smooth batter (add a little extra water if the batter is too thick — it should have the consistency of single cream).
Place a non-stick frying pan over medium heat. When hot, either grease lightly with butter or spray with baking spray. Add a ladleful of the pancake batter then swirl the pan to distribute the mixture evenly.
Cook until bubbles appear on the surface of the pancake then flip over and cook on the other side until lightly browned.
Once the first pancake is cooked, transfer to the oven to keep warm as you cook the remaining seven.
To serve, add the bobotie filling to the centre of the pancakes, roll the pancakes up and serve two per portion with chutney, a green salad and crispy potato wedges.
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