Meat Pancakes (Contains Gluten)

For the lowcarb version click here.

Ingredients (Meat)

• 500g mince
• 1 onion, chopped
• 1-2 cloves of garlic, chopped
• Chopped green olives
• Chopped fresh herbs (spring onion and parsley)
• Salt
• Black pepper
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 tbsp tomato purée
• Olive oil

Method

1. Mix all the batter ingredients together and set aside for 20 minutes.

2. Meanwhile, prepare all the ingredients that need to be chopped for making the meat filling.

3. In a large, preferably non-stick pan, make the pancakes and set them aside. Do not worry, as the first pancake always goes wrong.

4. You can use the same pan to cook the meat. Add a little olive oil (about 1 tbsp) and fry the onion for 2 minutes over medium-high heat.

5. Add the garlic and gradually add the mince. Resist stirring the meat — that way it does not release as much water; let it brown on one side and only then start stirring. Add more olive oil if you think it necessary.

6. As soon as the meat is cooked, add the seasonings: black pepper, cinnamon, nutmeg and salt.

7. Add the tomato purée and 1/2 cup of water so that a sauce forms.

8. Only turn off the heat once most of the liquid has evaporated, as we do not want the meat leaking liquid into the pancake.

9. Add the olives and fresh herbs.

10. Assemble the pancakes — do not put too much meat in them or you will not be able to close them.

Serve with a tomato sauce or white sauce, scatter cheese over the top and grill for 15 minutes to gratinate.

Note: I did not use sauce because whoever was going to eat it did not want sauce.