about 8 pancakes
250 ml (1 c) full-cream milk
30 ml (2 T) oil
5 ml (1 t) lemon juice
250 ml whole wheat flour
pinch of salt
1 onion, chopped
3 75 g (1 packet) farm sausages from Enterprise
3 8 g (1 packet) Knorr Black Pepper Sauce
250 ml (1 c) boiling full-cream milk
60 ml (4 T) chutney
15 ml (1 T) mayonnaise
1 Whip eggs with milk, oil and lemon juice.
2 Add whole wheat flour and salt. Mix well.
3 Put batter in fridge for two hours.
4 Pour enough melted butter in heavy-bottomed pan. Spoon about 30 ml (2 T) batter in pan to fill whole pan.
5 Fry till golden brown on one side and flip over.
6 Place on plate and cover with damp cloth.
7 Sausage filling Heat some oil and sauté onion till soft.
8 Add sausages and sauté till done.
9 Pour pepper sauce over sausages in frying pan. Stir till mixed through.
10 Stir boiling milk slowly into sauce. Cook till sauce thickens.
11 Add chutney and mayonnaise.
12 Fill pancakes with sausage filling