|Flour||4 Ounce (For Making The Batter)|
|Egg||1 (For Making The Batter)|
|Salt||1 Pinch (For Making The Batter)|
|Milk and water||1⁄2 Pint (For Making The Batter)|
|Fat||2 Cup (32 tbs) (For Frying)|
|Onions||2 , thinly sliced (For Making The Filling)|
|Bacon rashers||2 (For Making The Filling)|
|Seasoning||To Taste (For Making The Filling)|
|Finely chopped corned beef||1 Can (10 oz) (For Making The Filling)|
|Margarine||2 Ounce (For Making The Filling)|
|Tomato slices||2 (For Making The Filling)|
|Milk||4 Tablespoon (For Making The Filling)|
First make batter by sieving flour and salt together, then add egg and a little of the liquid.
Beat very hard.
Gradually add rest of liquid and beat until batter is smooth.
Now prepare the filling by frying onions and tomatoes in margarine.
Add chopped bacon and cook until crisp.
Add corned beef, milk, seasoning and heat thoroughly.
Heat a small knob of fat in frying pan, pour a little of batter in this and cook until golden, toss or turn pancake and cook until brown on underside.
Slide on to a hot plate, cover with a layer of filling.
Keep pancake hot by putting plate over saucepan of hot water.
Continue cooking pancakes and pile on top of each other with a layer of filling between each.
Fry tomatoes or mushrooms to garnish.
Serving size: Complete recipe
Calories 5453 Calories from Fat 4603
% Daily Value*
Total Fat 511 g786.5%
Saturated Fat 150.9 g754.3%
Trans Fat 0 g
Cholesterol 721.9 mg240.6%
Sodium 781 mg32.5%
Total Carbohydrates 135 g45%
Dietary Fiber 8.1 g32.3%
Sugars 29 g
Protein 77 g153.9%
Vitamin A 52.1% Vitamin C 44.3%
Calcium 47.4% Iron 38.6%
*Based on a 2000 Calorie diet