Cheesy Mince Pancake Bake 

For the Pancakes:

1. First, make the pancakes (or you can use shop-bought pancakes). In a bowl, sift together the flour, baking powder, and salt.

2. In a separate jug, whisk together the eggs, water, milk, vinegar, and oil. Make a well in the dry ingredients and add the wet ingredients. Whisk until smooth and lump-free.

3. Heat a medium non-stick pan. Either spray it with non-stick spray or dip a piece of paper towel into sunflower oil and use it to coat the pan in a thin layer of oil.

4. Add just enough batter to coat the bottom of the pan, swirling as you pour the batter in. Cook until bubbles break through the surface of the pancake and the sides start pulling away from the pan, then flip the pancake.

5. Repeat until all the batter has been used. Stack the pancakes on a plate as you cook them, and cover them with a clean kitchen towel.

For the filling:

1. Heat the oil over medium heat, add the onion and cook for 5 minutes. Add the garlic and the Rajah Mild & Spicy Curry Powder and cook for another 2 minutes.

2. Add the mince, breaking the mince up with a wooden spoon as it cooks and starts clumping. Cook for about 10 minutes, or until all the excess liquid has cooked out and the mince starts browning.

3. Add the carrot and baby marrow and cook for another 4 minutes. Stir in the tinned tomatoes and cook for a further 10 minutes.

4. Add half the cheese sauce to the pan (keep the rest for the topping) and stir well.

5. Turn on your oven’s grill.

6. Divide the mince mixture equally between the pancakes, then roll them up. Arrange the pancakes neatly in an ovenproof dish. Top them with the reserved cheese sauce and scatter with grated cheese.

7. Place the dish under the hot grill until golden and bubbling. Serve hot with a crisp green salad.