Steakhouse Beef & Onion Pancakes

🥞 Ingredients

• 2 cups cake flour
• 2 eggs
• 2½ cups milk
• ½ cup water
• 2 tbsp oil
• ½ tsp salt
• Butter or oil for frying

• 600 g beef rump or sirloin, thinly sliced
• 2 tbsp oil
• 3 large onions, thinly sliced
• 250 g mushrooms, sliced
• 2 tsp BlixSam Steakhouse
• 2 tsp BlixSam Garlic Melt
• ½ cup BlixSam Yanky BBQ Sauce
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp cornflour mixed with 2 tbsp cold water
• Black pepper to taste

• 1 cup grated cheddar or mozzarella
• 2–3 tbsp Yanky BBQ Sauce
• Fresh parsley, chopped

🔥 Method

1. Whisk the pancake ingredients together until smooth. Rest for 10 minutes, then fry 8–10 thin savoury pancakes. Set aside.
2. Heat a large pan until properly hot. Add a little oil and fry the beef strips in batches until beautifully browned. Don’t overcrowd the pan. Remove and set aside.
3. Reduce the heat to medium-low, add the onions and cook slowly until deeply golden and caramelised. This is where much of the flavour develops.
4. Add the mushrooms and fry until golden and their moisture has cooked away.
5. Return the beef to the pan. Sprinkle over the Steakhouse and Garlic Melt and stir through the hot beef and vegetables.
6. Add the Yanky BBQ Sauce, beef stock and Worcestershire sauce. Simmer gently for 5–10 minutes.
7. Stir in the cornflour mixture and cook until the gravy becomes thick, dark and glossy. Season with black pepper.
8. Spoon the beef, onion and mushroom filling down the centre of each pancake. Roll up and arrange seam-side down in a greased baking dish.
9. Drizzle a little extra Yanky BBQ Sauce over the pancakes and scatter over the cheese.
10. Bake at 180°C for 15–20 minutes, until piping hot and the cheese is melted and golden.
11. Finish with fresh parsley and serve immediately.

🥩 BlixSam Tip