As much as I like pancakes, I get tired of them too quickly. This brought me to include filling in my pancakes every time I made them.
I must confess, I thought I was going to gain some weight from binge eating this recipe in June as my body doesn’t entertain midnight snacking; and I had this almost every night that month. So I had to swap my midnight snack with plantain chips or an apple and stuck to this as an irregular breakfast meal instead.
Let’s fill up some pancakes!
INGREDIENTS 8 Servings
For the pancake
- Plain Flour 1 cup
- Milk/water 1 cup
- Salt 1 tsp
- Egg 1
For the filling
- Cabbagethinly sliced 1 cup
- Butter/margarine/oil 1 tbsp
- Tomato ketchup 2 tbsps
- Tomatoesdiced 1 large
- Mayonnaise 4 tbsps
- White/black/red pepper 1/2 tsp
- Carrotssliced thinly 1large
- Onionssliced thinly 1/4 bulb
- Beef/chicken 250g
Bake or grill beef/chicken for the shawarma filling.
Combine flour, milk, salt and egg till well incorporated. Leave to sit for 5 minutes before proceeding to make your pancakes.
Melt the butter in a non-sticky pan. Sautee the onions for just 2 minutes. Add the shredded cabbage and stir-fry on low heat. Add tomatoes, carrots, pepper; and a pinch of salt continue to stir-fry for another 3 minutes.
Add the mayonnaise and mix in. Add the tomato ketchup and mix in as well; this should be for a minute. Add in shawarma beef or chicken.
Roll in the filling in your pancakes and indulge your cravings.