Pancakes with Scrambled Egg Filling
Serves 10
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Cook Time
30 min
Cook Time
30 min
  1. 250 ml (1 cup) cake flour
  2. 5 ml (1 t) baking powder
  3. 2,5 ml (½ t) salt
  4. 3 extra large eggs
  5. 180 ml (¾ cup) milk
  6. ±150 ml water
  7. 5 ml (1 t) lemon juice or white vinegar
  8. 100 ml sunflower oil
  9. extra oil for baking
Filling and topping
  1. 250 g mushrooms, sliced and fried
  2. 1 red pepper, roasted and cut into strips
  3. 8 - 10 large eggs, scrambled
  1. Sift the dry ingredients together.
  2. Beat the eggs, milk, water and lemon juice or vinegar together.
  3. Add the egg mixture to the dry ingredients and mix well.
  4. Add the oil and mix. (The mixture must look like smooth cream)
  5. Leave to stand for a few minutes.
  6. Use a non-stick or slightly greased frying pan.
  7. Bake pancakes one at a time and stack. Set aside.
  8. Prepare the filling and topping ingredients.
  9. Set aside and keep warm.
To assemble pancakes
  1. Fill individual pancakes with scrambled egg and mushroom filling.
  2. Roll up and cut each roll in half.
  3. Place rolls alongside each other on a heated serving platter and scatter roasted red pepper strips over for garnishing.
  1. The filled pancakes is a good choice for a late breakfast or brunch.
Heidel Eggs - Mpumalanga's leading egg producer