Cheesy Mince and Pancakes

The elements in this Cheesy Mince and Pancakes can be used separately; the mince can be used with pasta or in a lasagne. The pancakes are used with other savoury fillings or as a pudding with syrup, sugar, and lemon juice. The cheese sauce can be used with other vegetables, such as Cauliflower Cheese or with pasta and broccoli or leeks as a pasta bake.

Cheesy Mince and Pancakes

Gretel Shaw

These cheesy mince and pancakes are the perfect breakfast. These are so delicious and so filling. See and try for yourself how good these are.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine Italian

Servings 6 people

Calories 431 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Mince Ingredients

• 500 grams ground beef (minced beef)
• 3 tablespoons cooking oil - to stir fry
• 1 medium onion
• 1 clove garlic
• 1 tablespoon mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - dried
• 1 tin tomato - chopped
• 2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed)
• 1 pinch salt
• 1 pinch ground black pepper
•  
  3 handfuls mixed vegetables

Pancake Ingredients

• 2 tablespoons cooking oil - to fry
• 100 grams all purpose flour (plain flour Australia and UK)
• 1 medium egg
• 250 ml milk
• 1 pinch salt
• 1 pinch ground black pepper

Cheese Sauce Ingredients

• 250 ml milk
• 1 tablespoon cornflour
• ½ teaspoon mustard - wholegrain
• 1 pinch salt
• 1 pinch ground black pepper
• 75 grams cheddar cheese

Instructions

 

• Cook mince mixture first.
• Prepare all veg and keep separate.
• Cook onion and garlic until fragrant, stir in the mince and fry until browned.
• Add remaining veg by hardness, e.g. carrot or celery first (this lets them cook the longest).
• Add tinned tomatoes, tomato puree, and seasoning.
• Simmer on low heat until ready to use.
• Make cheese sauce next.
• Heat most of the milk until nearly boiling.
• Mix cornflour with remaining cold milk.
• Add mustard, salt and pepper to hot milk.
• Stir hot milk into cornflour and then return to pan.
• Heat to boiling, stirring all the time, cook for 1 minute, stirring.
• Add 2/3 cheese and stir in; set on the side whilst doing the next step.
• Make the pancakes next.
• Put flour in a bowl, make a well in the centre, add the egg, slowly stir in the egg, and gradually add the milk, stirring slowly, don’t worry if you get any lumps; keep stirring until they are gone. (Can be made with an electric mixer)
• Heat a frying pan with a small piece of lard or a drizzle of oil until just starting to smoke.
• Pour tablespoons of batter and quickly swirl around to cover the pan.
• Cook until opaque and dull, then turn over and cook another side.
• Remove from pan and maintain warmth; repeat until all done.
• Start to build your cannelloni by sharing the meat mixture out and rolling up the pancakes, place them in an ovenproof dish, side by side.
• Cover with cheese sauce and then sprinkle on the remaining cheese.
• Brown the cannelloni under the grill or in the oven for 10 minutes until nicely browned.

Nutrition

Calories: 431kcalCarbohydrates: 22gProtein: 22gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 196mgPotassium: 509mgFiber: 1gSugar: 5gVitamin A: 324IUVitamin C: 3mgCalcium: 137mgIron: 3mg

How did this recipe turn out for you?We’re eager to hear your thoughts!