Savoury mince pancake bake with cheese sauce. A meal the whole family will enjoy.
Pancakes stuffed with savoury mince
I love pancakes in any shape or form, sweet or
This recipe for
When my children were younger they loved it, especially as I made extra pancakes and had them for dessert
How to make savoury mince pancake bake with cheese sauce
There may seem to be a lot of steps involved in this, but you can multitask. So for example you could make the pancakes while the mince is simmering. You can also make a lot of this ahead of time and keep it in the freezer.
If you follow my guide under
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.
For the Pancakes
For the Mince
- Worcester Sauce
- Tomato Puree
- Fruit Chutney
For the Cheese Sauce
This is a breakdown of the steps to make the pancake bake:
- Make the pancakes – 30 minutes
- Cook the savoury mince – 30 minutes
- Make the cheese sauce – 10 minutes
- Assemble and bake 30 minutes
Mix the pancakes
- Put all the ingredients for the pancakes in a bowl and whisk until there are no lumps left.
- I use a mixture of half milk and half water because I find it gives a lighter pancake but you could use all milk if you like.
- The ratio of flour to liquid is 2 cups liquid per 1 cup of flour, but this can vary depending on the type of flour you use, and also on the size of the eggs.
- Add about 3/4 of the liquid to start with and then gradually add the rest until you have a thin pouring consistency.
- Let the mixture stand for 10 minutes and then give it a final whisk before you use it.
Fry the pancakes
Tip – fry the pancakes while the mince is simmering and save yourself some time
- I use a pancake maker for this. It is much easier than using a frying pan on the stove because you don’t need to adjust the heat and you don’t need any oil.
- If you don’t have a pancake maker you can just use a non-stick frying pan and add a tiny drop of sunflower oil to the pan for each pancake.
- Heat your pancake maker.
- If you are using a frying pan heat the oil and swirl it around to coat the base of the pan. Pour out any excess oil.
Tip – put a small amount of oil in a cup and then use a teaspoon to add a couple of drops of oil to the frying pan before each pancake
- Pour a small amount of batter onto the pancake maker and swirl it around. The pancake will start to set immediately, so work quickly to make sure the base of the pancake maker / frying pan is covered with the batter.
- If you are using a frying pan, use a soup ladle to pour the pancake batter into the pan.
Flip the pancakes
- When bubbles form on the top of the pancake and it starts to come away at the edges it is ready to flip.
- It’s probably easiest to use a spatula to do this, but if you are feeling brave you can flip it in the traditional way. I always end up with pancakes all over the floor if I attempt this.
- Allow the underside of the pancake to cook until it is lightly speckled.
- Slide off the pancake maker, or out of the pan and stack on a plate. Repeat until you have sufficient pancakes.
Prepare the Mince
- Chop the onions, carrots and celery into approximately 1cm dice. Put them in a frying pan and sweat them off in a little sunflower oil.
- Add the mince and fry it with the onions until it is no longer pink. Break it up with a spatula so it is all nicely separated
- Chop the tomatoes and add them. Then add all the flavouring ingredients, give it a good stir and let it simmer, covered, for about 20 minutes until the veggies are soft.
- I like to use my own homemade chutney for this mince recipe because it adds a hint of chilli and sweetness to the dish, but you could use your own favourite shop-bought brand.
Note I have intentionally not included a lot of gravy in this recipe. Too much liquid will make the pancakes soggy and they will be impossible to roll.
Make the cheese sauce
- I always make my cheese sauce in the microwave. It only takes a few minutes and it is guaranteed lump free.
- Whisk the milk and cornflour together to get rid of any lumps. Add the salt and butter. Place in the microwave and cook on full power for 3 minutes.
- Remove from the microwave – the butter should be melted and the edges of the sauce should be starting to thicken.
- Give it a good whisk and return to the microwave for another 2 minutes.
- If, at this point, the sauce is too thick, you can whisk in a little more milk. If the sauce seems too runny then mix a small amount of cornflour with a couple of tablespoons of mlk, stir it through and give it another minute in the microwave. Do remember though that the sauce will thicken when the cheese is added.
- Remove from the microwave – whisk again and then stir in the cheese. Microwave for 1 minute more to melt the cheese. Give it a final whisk and you are done.
Assemble the dish
- To assemble the dish you just need to roll the mince in the pancakes and layer them in a baking dish.
- Place a small amount of mince on each pancake and roll up to form a sausage shape.
- Spoon a thin layer of cheese sauce in the bottom of the dish first to ensure the pancakes do not become hard underneath while the dish is baking
- Layer the rolled pancakes side by side. Cover each layer with cheese sauce
- Finish off with a final layer of cheese sauce and sprinkle with grated cheese.
- I like to use a mixture of mature cheddar and mozzarella for this because the mozzarella gives a lovely chewy texture.
- Bake in a hot oven (200C/400F) for 20 minutes until the cheese is golden and bubbling.
Get Organised (make the whole thing in 30 minutes)
If you added up the times for all the steps, you will probably have seen that this recipe takes over 100 minutes to make – which is a bit of a no-go for a week night.
If you are really
- Next time you are making savoury mince, make a double batch. Serve half as a quick supper with rice or mashed potatoes and peas. Freeze the other half and when you are ready to use it just let it defrost in the fridge. You don’t need to heat it before rolling it in the pancakes, it will heat up nicely in the oven while the cheese melts.
- Make the pancakes in advance and freeze them. Just layer them with greaseproof paper and freeze a Ziploc bag. Let them defrost on the counter top.
- The cheese sauce freezes really well in a plastic container. I always make a large batch of cheese sauce and freeze the leftovers. Just defrost it in the fridge or microwave. It comes in handy for all sorts of things – cauliflower cheese, homemade lasagne, and especially these savoury mince pancakes.
When you want to make this dish, just assemble all the defrosted ingredients as per the instructions above, cover with grated cheese and you are good to go. 10 minutes to assemble, 20 minutes to bake – on the table in 30 minutes.
Here’s another handy tip – keep a bag of grated cheese in the freezer. It keeps well indefinitely. When you need grated cheese just grab a handful. I like to mix grated cheddar and mozzarella because I like the stringiness of the melted mozzzarella.
To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.
- Pancake maker, or a shallow frying pan. Some elecric pancake makers have a rim to prevent the batter running off the sides when you swirl it around.
- Frying pan or a saucepan for the mince. This pan will need a lid so you can cover the pan while the mince simmers.
- Pyrex (or similar) microwave-safe glass bowl – for the cheese sauce
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Extra pancakes for dessert
The traditional way of eating pancakes in England is to sprinkle them with sugar and drizzle with lemon juice. In South Africa they are sprinkled with a spoonful of cinnamon sugar and rolled up while still warm so that the sugar melts and soaks into the pancake.
If you want to put in a bit more
Can I freeze this Savoury Mince Pancake Bake?
Yes, all the individual components freeze well (see Get Organised above).
You can also freeze the assembled dish. Just wrap it in clingfilm and put it into a freezer bag. It will keep for up to 6 months in the freezer.
To cook from frozen just let it defrost in the fridge and then pop into a preheated oven (200C/400F) for 20 minutes until well heated through.
Recipe – Savoury Mince Pancake Bake
Savoury Mince Pancake Bake with Cheese Sauce
For the Pancakes
- 2 cups (250 ml) Plain Flour
- 2 cups (500 ml) Milk
- 2 cups (500 ml) Water
- 2 large Eggs
- 2 teaspoons Baking Powder
- Salt To taste
For the Savoury mince
- 500 g (1 lb) Minced Beef
- 2 medium Onions (chopped into 1 cm dice)
- 2 medium Carrots (chopped into 1 cm dice0
- 1 large Stick Celery (chopped into 1 cm dice)
- 4 medium Tomatoes (chopped into 1 cm dice)
- 2 Tablespoons Worcestershire Sauce
- 3 Tablespoons Tomato Puree
- 2 Tablespoons Fruit Chutney
- 1 teaspoon Garlic paste
- ½ teaspoon Ginger paste
- Salt to taste
For the Cheese Sauce
- 2 cups (500 ml) milk
- 100 g Butter or margarine
- 2 Tablespoons Cornflour
- 1 cup Grated Cheese
- Salt to taste
For the Pancakes
- Sift the flour into a bowl and all the remaining ingredients
- Whisk until there are no lumps
- Allow to stand for about 15 minutes
- Pour a little pancake batter onto a preheated pancake maker. If you are using a frying pan, heat the pan, add a little oil to prevent sticking and pour a small amount of pancake batter into the pan.
- Working quickly, swirl the batter around to coat the pancake maker / frying pan
- Allow to cook until bubbles form on the surface and the edges of the pancake start to curl.
- Flip the pancake and cook on the other side until brown and speckled.
- Stake the cooked pancakes on a plate.
For the Savoury Mince Filling
- Chop the onions, carrots and celery into 1 cm dice and fry gently in a little sunflower oil until they start to soften.
- Add the mince and continue to fry until it is no longer pink. Break up with a spatula so the mince is all nicely separated and there are no lumps.
- Chop the tomatoes into 1 cm dice and add to the mince with the rest of the ingredients.
- Stir and allow to simmer, covered, for about 20 minutes until the mince is cooked and the vegetables are soft.
For the Cheese Sauce
- Whisk the milk and cornflour together in a microwave proof bowl. Add salt and butter.
- Microwave on high for 3 minutes
- Remove from microwave and whisk to combine.
- Return to microwave and cook on high for another 2 minutes
- Remove from microwave, add the cheese and mix through.
- Return to microwave and cook on high for 1 minute until the cheese has melted.
Assembly and Baking
- Preheat oven to 200°C/400°F
- Spoon a thin layer of cheese sauce into the bottom of a baking dish
- Place a spoonful of mince across one pancake and roll up.
- Layer in a baking dish.
- If you are making more tha one layer of pancakes, spoon over another thin layer of cheese sauce before starting the next layer
- Cover the layers with the remaining cheese sauce and sprinkle with grated cheese.
- Place in a pre-heated oven and bake for 20 minutes until the cheese is melted and golden.
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.
If you enjoyed this, you might like to try some of my other easy supper recipes:
- Creamy Garlic Mushroom Chicken
- Spicy meatballs in a chilli tomato sauce
- Chicken and mushroom puff pie
- Graham’s chilli bolognese
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