- 1 box Orgran Buckwheat Pancake mix (or like replacement)
- 200ml rice milk
- 250ml water
- 3 eggs
- Nuttelex for cooking
- 1 clove garlic, crushed
- 1/4 cup chopped chives
- 1/4 tsp saffron threads steeped in 50 ml hot water
- 400g lamb backstraps
- 1/2 a leek, finely chopped
- 1 cup finely chopped purple cabbage
- 2 shallots, diced
- 2 Brussel sprouts, finely sliced
- 1 small choko, peeled and sliced into thin slivers
- Suitable cooking oil (rice bran oil)
- Preheat the oven to 80 degrees Celsius to keep the pancakes warm once cooked
- In a small fry pan, fry the garlic and chives in Nuttelex for about 1 minute….set aside
- To a mixing bowl, add the pancake mix, water, rice milk, eggs and saffron & water
- Whisk until you have a smooth batter, then stir through the chives and garlic
- Cook the pancakes. Melt some Nuttelex on the flat griddle pan and spread about one half cup of the pancake mixture thinly over the surface (~23cm or 9 inch diameter)
- Flip to brown the second side and then place on baking paper in the oven to keep warm.
- Repeat until the mixture is finished.
Meat and Vegetables
- Cook the lamb backstrap for about 4 minutes on each side, rest and then finely slice
- Stir fry leek, cabbage, shallot, choko and Brussel sprouts in oil for about 6 minutes
- Place a pancake on a flat surface or plate
- If using the hummus….spread this on one side of each of the 4 pancakes
- Put one quarter of the meat down the middle of each pancake
- Add enough vegetables so the pancake can still roll up.
- Roll the pancakes
- Serve excess vegetables on the side
- Freeze extra pancakes to use later. They can be frozen with baking paper between each.