Savory Corn Pancakes

Ingredients

• 75 g (1¼ dl) wheat flour (Safir type)
• 50 g (1 dl) cornmeal
• 1 pinch of salt
• 3 dl water
• 1 egg
• 15 g margarine for frying
• 4 slices of bacon
• 150 g minced beef
• 1 dl shredded Chinese cabbage or pointed cabbage
• 1 tomato
• 50 g medium-aged cheese
• 1 tbsp chopped onion
• 10 g margarine
• ½ tbsp flour
• 1½ dl (200 g) peeled tomatoes

Method

1. 1Mix flour, cornmeal, salt, and water. Add the egg and whisk until smooth. Let the batter rest for about 30 minutes before frying.
2. 2Fry the pancakes in a little margarine — about ¾ dl batter per pancake. Cook for 2–3 minutes on each side until golden.
3. 3Cut the bacon into small pieces and fry in a pot.
4. 4Add the minced beef and cook until browned.
5. 5Add the cabbage and stir.
6. 6Dice the tomato and cheese, then add them to the pot.
7. 7Heat the filling through.
8. 8Roll the pancakes around the filling and keep them warm.
9. 9Sauté the onion in margarine.
10. 10Sprinkle the flour over and stir.
11. 11Add the tomatoes with their liquid.
12. 12Heat the sauce through and season with sweet chili, garlic powder, and a few drops of Tabasco.
13. 13Serve warm with the pancakes.