We are nearing the heart of winter and the weather being so cold makes us all crave a little comfort food, add some rain into the mixture and you have yourself a huge pancake craving. The days of pancakes being eatin with only cinnamon sugar is long gone and you can turn your pancakes into an entire meal, keeping the sugary ones for dessert. I’m always looking for new savory and sweet things to put in my pancakes and I’m going to share my favourite finds with you guys. Please excuse the random images, I will update them as I make these fillings again in the future. Pancake Filling Ideas coming right up.
PS. You can find my Pancake Recipe over here!
Bacon, Mushroom and Cheese Sauce:
This is an old-time favourite and I never make enough sauce!
- 1 Packet Bacon, cut into bits
- 1 Punnet Mushrooms, sliced
- 60 ml Butter
- 60 ml Cake Flour
- 2 Cups Milk
- 1 Cup Grated Cheese
- Salt to taste
- Dash of white pepper
Use some of the butter and fry the bacon bits using a saucepan, add the mushrooms and cook until they start to brown. Add the rest of the butter and the cake flour. When you no longer see any dry flour you can add the milk and stir it with a wooden spoon. When the sauce starts to bubble it’s reached its maximum thickness. You can now add the cheese, salt and pepper. Remove from heat when the cheese is melted.
Bobotie & Chutney:
I use half the meat and flavour mixture from my Bobotie Recipe and fill the pancakes with it, serve with chutney on the side, it’s delicious! If you want to add something extra you can make the cheese and flour crumbs and just bake them separately and sprinkle over.
- 1 onion, chopped
- a little bit of butter
- 2 slices of white bread
- 500 g ground beef
- 3 ml salt
- a pinch of pepper
- 1/2 cube beef or veggie extract
- 50 ml boiling water
- 50 ml chutney or use sweet chilly sauce
- 5 ml white vinegar
- 15 ml mild curry powder
- 5 ml white sugar
- 2 – 3 lemon leaves
- 1 egg, beaten
Fry the onions in the butter, soak the bread in cold water, squeeze out most of the water, until it’s soft, mash. Add it together with the ground beef, salt and pepper to the onion, mix well. Crumb the extract cube and dissolve it in the boiling water, add it together with the rest of the ingredients to the meat mixture. Mix slightly. Close with lid and let the mixture simmer over a low heat until cooked through. Leave the mixture to cool, then add the eggs. Heat it again and simmer for about 5 minutes just to cook the eggs through.
Tomato Based Ground Beef with Avocado and Cheese Sauce:
For this recipe I start off by making a basic cheese sauce, you can use the recipe above, just leave out the bacon and mushrooms. I then make the Ground Beef by using:
- 1 Onion, Chopped
- 15 ml Coconut Oil – You can use regular oil or olive oil, I just really love cooking with coconut oil
- 15 ml Butter
- 1 tsp Parsley
- 1 tsp Mixed Herbs (the Italian mixed herbs work really well)
- 500 g Minced Beef
- 2 – 3 Tomatoes, peeled and diced or half a can of tomatoes
- 7 ml Sugar
- 1/2 a Small sachet tomato paste – If I don’t have I just add a glob of all gold tomato sauce
- Salt & Pepper to Taste
- 1 Avocado, diced
Brown the onion in the coconut oil and butter (I love combining these two, the butter adds a bit of extra flavour) Add your parsley and mixed herbs and then add the mince and brown as well, as soon as you don’t see pink anymore you can add your tomatoes, sugar and tomato paste. Stir everything until well combined and put the lid on to simmer. Let it sit for about 15 minutes on low heat, stirring every so often to make sure it doesn’t burn. Add the avo just before serving, roll the beef filling inside the pancake and spread some of the cheese sauce over.
Something sweet – Apples and Ice Cream:
My gran taught me the art of eating pancakes with canned apple, so here is the last filling of the day and it’s for those of us with a little bit of a sweet tooth.
- 1 Can of Canned Tart Apples
- 5 ml Butter
- 30 ml Water
- 10 ml White Sugar
- Cinnamon Sugar
- Lemon Juice
- Vanilla Ice Cream
Simmer the apples with the butter, sugar and water for 5 – 10 minutes, until the liquid evaporated. Sprinkle cinnamon sugar over your pancake, drizzle with lemon juice, scoop in some apples and roll or fold over, serve with scoops of ice cream. You can roll the ice cream inside the pancake as well but that requires a little more skill and soft ice cream.
Let me know in the comment section if you have a favourite pancake filling and what it is! If you liked this post please share it with your friends and don’t forget to follow me on social media.