Pancakes with Scrambled Egg Filling

Serves: 10

Cooking time : 30 minutes

Hint: The filled pancakes is a good choice for a late breakfast or brunch.


  • 250 ml (1 cup) cake flour
  • 5 ml (1 t) baking powder
  • 2,5 ml (½ t) salt
  • 3 extra large eggs
  • 180 ml (¾ cup) milk
  • ±150 ml water
  • 5 ml (1 t) lemon juice or white vinegar
  • 100 ml sunflower oil
  • extra oil for baking

Fillings and Toppings:

  • 250 g mushrooms, sliced and fried
  • 1 red pepper, roasted and cut into strips
  • 8 – 10 large eggs, scrambled


  • Sift the dry ingredients together.
  • Beat the eggs, milk, water and lemon juice or vinegar together.
  • Add the egg mixture to the dry ingredients and mix well.
  • Add the oil and mix.
  • Leave to stand for a few minutes.
  • Use a non-stick or slightly greased frying pan. Bake pancakes one at a time and stack. Set aside.
  • Prepare the filling and topping ingredients. Set aside and keep warm.
  • To assemble pancakes: Fill individual pancakes with scrambled egg and mushroom filling. Roll up and cut each roll in half. Place rolls alongside each other on a heated serving platter and scatter roasted red pepper strips over for garnishing.