Rye pancakes
Ingredients
750 ml water
4 eggs
250 ml rye flour
125 ml rice flour
125 ml corn flour
5 ml salt
10ml baking powder
250 ml sunflower oil
Method
Mix eggs and water well
Add flour and salt, mix well
Add oil and baking powder, mix well
Fry in a hot pan
Serve with your favourite savoury or sweet filling
Tuna filling for pancakes
Ingredients
170 g tuna, drained and shredded
1 small onion, chopped
250 ml dairy- and gluten-free white sauce
Salt, pepper, mixed herbs
Method
Mix all the ingredients
Fill the pancakes with the tuna mixture, and roll
the pancakes.
Place in an oven-proof dish
Grill for a couple of minutes, sprinkle with
goat’s cheese.
Serve with a green salad
Mealie bread (Corn bread)
Ingredients
410g cream style sweetcorn
250 ml creamy maize meal
250 ml cup corn flour
120 ml sugar
15 ml baking powder
2 eggs
150 ml soda water
Method
Mix all the ingredients well, spray a microwave
ring pan with non-stick spray, pour batter in
and microwave 12 minutes on High.
Alternatively you can pour the mixture in a
sprayed microwave muffin pan and microwave
for 6 minutes on high for 6 muffins.
These muffins freeze well, and can be re-heated
in microwave for 15-30 seconds on high.