Bolognese Pancakes

For the Bolognese pancakes, whisk flour, milk, mineral water, eggs, salt and nutmeg with the snow pea to a smooth pancake dough and set aside.

Heat butter in a pot and brown minced meat with tomato paste. Peel and dice onion and add. Peel garlic and press into it.

Stir again and again so that nothing burns. Wash the bell bell pepper, remove the core, dice finely and also add to the pot.

Deglaze with a shot of red wine and then stir in the peeled tomatoes. Season the bolognese with salt, pepper, oregano, chili flakes, rosemary and paprika powder.

Continue to simmer for 30 minutes, stirring frequently, then season again to taste. Fry pancakes in batches in butter on both sides until golden brown.

Spread the Bolognese on one half of each pancake, fold together and serve the Bolognese pancakes hot.

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