Pancake mixture:
1 1/2 cups all purpose cake flour
1 t salt
2 eggs
1 tablespoon vinegar
750 ml (3 cups) water
A little oil for frying
Method:
Beat all the ingredients together till a thick runny consistency is formed. Pour a little oil (1T) in a frying pan and about a 1/4 cup of pancake batter. Fry on med. high heat till pancake has browned I the bottom. Flip over pancake and brown the other side. Transfer to a plate and continue making the rest, then set aside.
Bobotie Layer
1 slice white bread
5 tablespoons milk
1 onion
9 teaspoons oil
½ tablespoons Garam masala
1 teaspoon turmeric
½ lb. ground beef
1/8 cup chutney
1 teaspoon salt
Pepper to taste
1 oz. pumpkin, fresh, peeled and cut into chunks
Water to cover
1 teaspoon salt
2 oz. butter
2 sticks cinnamon
5 tablespoon brown sugar
Method: Soak bread for 30 minutes in milk and then drain. Fry onion in oil until it is golden brown. Add Masala and turmeric. Remove from heat. Add ground beef and onion to the bread mixture. Add chutney, salt, and pepper. Mix well. Set aside to cool. Meanwhile, boil the pumpkin together with the salt, butter, cinnamon sticks, and brown sugar. Drain, mash and set aside. Prepare the spinach.
Spinach layer:
1.1. lbs. fresh spinach, fresh, washed, white stems removed and chopped
½ teaspoon salt
7-1/2 oz. tomato and onion mix
Method: Boil the spinach for 5 minutes in rapidly boiling, salted water. Strain and add the tomato and onion mix to spinach. Set aside.
Chakalaka layer:
7-1/2 oz. Chakalaka relish (a mixture of vegetables in a mild or hot oil)
Handful cheddar cheese
To assemble: Place 1 pancake on a greased baking tray and top with mashed pumpkin, then top with another pancake and spread with half of the ground beef mixture . Top with another pancake and half of the Chakalaka. Then add another pancake and half the spinach. Then another pancake and sprinkle with cheese or you can add more layers. Makes 2 if you don’t add extra layers.