Beat together the Water, Milk and Eggs – add the Flour and Baking Powder slowly, beat until smooth – add the Salt and Vinegar – beat another minute
Heat a pan until very hot – add a little Oil, heat – spoon batter into the pan and cook until bubbly and pulling away from the sides – turn over and cook another 30 seconds – remove from pan and keep aside – repeat until all the batter is used
FILLING:
Heat the Olive Oil in a large skillet - cook the Ground Beef until done - remove from skillet and keep aside
Add a little more Oil (if needed) to the same skillet - saute the Onion, Red Bell Pepper and Mushrooms until soft
Combine the Chutney, Tomato Sauce, Water and Dried Herbs - add to the skillet and stir through together with the cooked Ground Beef
Season to taste with Salt and Black Pepper - let cook for 2 - 3 minutes - remove from heat and let cool 5 - 10 minutes
Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
Spoon a heap of filling onto the center of each pancake – fold it over as you would an envelope – place the filled pancakes (seam side facing down) in the prepared oven dish
CHEESE SAUCE:
Combine the Butter and Flour to form a paste, add the Milk little at a time, scraping the bottom and sides of your microwave bowl or stove saucepan regularly – microwave 3 – 5 minutes, stirring every 30 seconds (if using a stove saucepan – stir continuously) until thick – add the Cheddar cheese and stir until the cheese has melted
Pour over the filled Pancakes in the oven dish
TO FINISH:
Sprinkle with Paprika and Cayenne Pepper – bake 20 – 25 minutes until starting to brown - remove, sprinkle with Parsley and serve
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.