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Boeber Filled Pancakes

A lovely new twist on Boeber to try for Heritage Day!

Serves 4–6

View video on the PnP YouTube Channel.

Ingredients List

1 cup (150g) flour
Pinch salt
1 cup (250ml) milk
½ cup (125ml) water
2 eggs, whisked
¼ cup (60ml) oil + extra for frying

Boeber filling:
¼ cup (60ml) butter
1 cup (25ml) vermicelli, broken into large chunks
3 sticks cinnamon
5 cardamom pods
½ cup (125ml) milk
½ tin (about 190ml) condensed milk
1 tin (380ml) evaporated milk
½ cup (125ml) sago, soaked

For serving:
¼ cup (60ml) flaked almonds, toasted
Handful each raspberries and strawberries

Method

Sift flour and salt into a large bowl.
Add remaining milk, water, eggs and oil and whisk until mixture is smooth and lump-free.
Allow mixture to stand for 20–30 minutes.
Heat 1 tsp (5ml) oil in a large nonstick crêpe pan (or a large frying pan) over medium heat.
Spoon ⅓ cup (80ml) batter into the pan and swirl to cover the base.
Fry for 2–3 minutes, or until the surface starts bubbling.
Loosen the sides and flip over and cook for a further 2 minutes.
Repeat with remaining batter.
For the filling, melt butter in a pot until bubbling.
Add vermicelli and fry until golden brown.
Add cinnamon and cardamom and fry for 2 minutes, or until fragrant.
Pour in milk, condensed milk and evaporated milk and simmer for 5 minutes.
Add sago and simmer for 10–15 minutes, or until mixture has thickened to a porridge-like consistency. Cool completely.
Spread about 2 tablespoons of the boeber filling onto pancakes and fold or roll closed.
Repeat with remaining pancakes.
Serve with toasted almonds, raspberries and strawberries.

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