SAUSAGE AND PANCAKE BAKE

Serves 4 Prep 15 min Cook 15 min Bake 20 min

1 cup flour

1 egg

1½ cups (375ml) milk

8-10 Frankfurter viennas

2 sachets ready-made tomato sauce

2 sachets ready-made cheese sauce

4 tbsp (60ml) grated cheddar cheese

For the pancakes, combine the flour, egg and milk in a large bowl. Whisk well to remove any lumps. Wipe a pan with oil and fry small ladels of the batter at a time.

Flip the pancakes when bubbles appear on the surface and cook for a further 1-2 minutes. Stack on a plate and set aside.

Preheat the oven to 180°C. To assemble the sausage bake, roll a Frankfurter into each pancake. Place a layer of tomato sauce in a casserole dish (or the individual baking dishes), followed by a rolled pancake and layer of cheese sauce.

Repeat until all the pancakes and tomato sauce have been used.

Finish with a layer of cheese sauce, scatter with grated cheese and bake in the oven for 20 minutes. Grill for 3 minutes to brown the top, serve hot with a green salad or vegetables.

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