Sift the flour into a bowl and add all the remaining pancake ingredients (except the sunflower oil).
2 cups (280g) plain flour,
1½ cups (360 ml) milk,
1½ cups (360 ml) water,
2 large eggs,
½ teaspoon salt,
2 teaspoons baking powder

Whisk with a balloon whisk until all the ingredients are well incorporated and there are no lumps in the batter. The consistency should be that of double cream

Allow to stand for about 30 minutes. If you are rushed for time you can omit this step, but it does improve the texture of the pancakes.

Pour about 50ml pancake batter onto a preheated pancake maker. If you are using a frying pan, heat the pan, add a little oil to prevent sticking and add about 50ml batter.

Working quickly, swirl the batter around to coat the pancake maker / frying pan

Allow to cook until bubbles form on the surface and the edges of the pancake start to cur

Flip the pancake and cook on the other side until brown and speckled.

Let's make the savory filler.

Fry the onion until golden and the mushrooms if you have.

Add the beef, fry until brown

Blend the contents of the sachet with the water, I normally do this separately, I like to measure... and add to the pan

Let's make the white cheesy sauce.

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute

Once you are satisfied with the consistency of the white sauce, add cheese 🧀. You can use as much as as you want but keep in mind you will need cheese for topping.

Let's build this thing!

Now cover the pancakes in white sauce and cheese. Bake for 10mins at 200 degrees.