Bobotie Pancakes

Impress even your Mother-In-Law with these beautiful Bobotie Pancakes.  A recipe developed by Pass the Salt.  A modern twist to an old faithful recipe- a winner for the next time you have the in-laws over for dinner!

Makes: 6 – 8 bobotie cups  

For the filling: 

 1 slice of white bread 

½ cup (125ml) milk   

1 Tbsp (15ml) oil 

1 small onion, finely chopped 

2 garlic cloves, peeled & chopped  

1 Tbsp (15ml) medium curry powder  

2 tsp (10ml) turmeric  

500g beef mince  

½ tsp (2.5ml) salt  

1 Tbsp (15ml) white vinegar  

1 Tbsp (15ml) apricot jam 

1 Tbsp (15ml) chutney   

50g seedless raisins   

6-8 bay leaves   

Extra chutney, to serve  

 

For the custard:  

1 egg, beaten  

½ cup (125ml) milk  

Salt & pepper, to season 

Method: 

• Preheat the oven to 180°C. 
• Place the bread in a shallow dish, cover with milk, mash and set aside.  
• Heat the oil over medium-to-high heat, add the onions and fry for 2-3 minutes until softened.  
• Add the garlic, curry powder and turmeric to the onions and fry for a further 1 minute.  
• Add the mince and break up in the pot to coat in the spices, fry for a further 5 minutes and add the salt, followed by the soaked bread. 
• Add the vinegar, apricot jam, chutney and raisins to the mince, stir well and cook for a further 10-12 minutes then remove from the heat. 
• While the mince cools, prepare the custard by combining the egg and milk. Beat well.  
• Grease a muffin tin very well and place one pancake into each muffin hole – folding to create a little holder.  
• Divide the mince mixture between the pancakes, top with the custard mixture and place a bay leaf on each pancake.  
• Bake for 20-25 minutes or until the custard is set.  

• Serve with extra chutney.