One of the things I loved as a kid was when Mom made meat pancakes. It is a great way of using up leftover roast meat. It was one of those casual meals we often had for Sunday evening dinner. I just assumed all families knew about meat pancakes.
When I married Mick he’d was skeptical at first, as he’d never heard of such a thing, but he soon became a big fan of them. Often we have cold roast beef or lamb with salad for lunches but the other day when we’d had roast beef he said, ‘Make sure you leave some for meat pancakes.
’Would I dare to do otherwise?’ I joked.
So here is my recipe for Meat Pancakes. The quantity will depend a little on how large your slices of roast beef or lamb are, as to how much pancake batter you will need. Mine were large slices, so I used the maximum amounts.
This recipe is gluten free.
Meat Pancakes
Ingredients
2-3 cups gluten free self raising flour
1 and a half – 2 cups milk
1 large egg
Salt to taste
3 ounces butter or margarine
6 large slices roast beef or roast lamb
Method
Put flour in a bowl and add milk, egg and salt. Mix till you have a smooth but still a little runny consistency. You don’t want the pancake batter too thick.
Drop slices of roast beef or lamb into the pancake batter and make sure slice is evenly coated with batter on both sides.
Heat a knob of butter in a frying pan over medium to high heat .One at a time drop coated beef slices into the pan. When one side is cooked flip it over. Press with spatula to get any air bubbles out. Cook till browned and crisp both sides.
Turn on oven. Keep each pancake warm in oven on low heat while the next one is cooking.
Add more butter or margarine as necessary to the pan to cook the remaining pancakes.
This will make 6 pancakes. Serve with green vegetables.
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