SUGAR MEALIES PANCAKES WITH MUSHROOM AND CASHEW NUT CHEESE SAUCE

PANCAKES

150 ml Cake flour

pinch of salt

2 eggs, beaten

160 ml milk

10 ml oil

2 sugar mealies, cut off the cob

6 salad leaves, chopped up

3 teaspoon butter



FILLING

1 glove garlic, finely chopped

5 ml butter

100 gram Oyster mushrooms, cut

150 gram button mushrooms, cut

salt and freshly ground black pepper to taste

50 ml beansprouts

1 teaspoon Worcester sauce


SAUCE

200 ml Cream

100 ml Cashew nuts

3 spring onions, chopped

pepper and nutmeg to taste

1 cup strong cheddar cheese

Combine ingredients for pancakes. Mix in the mealies and salad leaves. Let mixture stand for approx. 1 hour.

For filling: pan fry garlic in butter over low heat for 30 seconds. Add mushrooms and fry until soft. Season with salt and peppe. Add beansprouts and worcester sauce and mix through.

For sauce: Heat cream, cashew nuts and spring onions - do not boil. Season with pepper and nutmeg and add the cheese. Cook over low heat until sauce thickens.

Place filling in pancakes. Fold over and pour sauce over.