Friedhelm's pancakes with Bolognese

Ingredients for 5 servings:

• 300 g flour
• 500 ml milk
• 3 eggs
• 1 pinch of salt
• 500 g minced meat, half and half
• 2 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp, leveled salt
• 1 tsp, heaped basil
• 1 small can of tomatoes, peeled
• 4 bell peppers, roasted or fresh
• 200 g mushrooms, sliced
• some rosemary
• Tomato paste to thicken the sauce
• chili
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate the eggs, beat the egg whites until stiff, and refrigerate. Heat a saucepan over high heat and add the olive oil. Brown the minced meat until crumbly, add the diced onion, crushed garlic, and finely chopped bell peppers, and then deglaze with the canned tomatoes. Season the sauce to taste, reduce the heat to low, and simmer for 30 minutes. After about 20 minutes, add the mushrooms; they shouldn’t overcook. While the Bolognese is simmering, continue with the batter: Stir the flour, egg yolks, and a pinch of salt into the milk until smooth. Now fold the stiffly beaten egg whites into the batter. Heat a little vegetable oil in a pan and, using a ladle, spread the batter evenly over the pan, cooking on both sides until golden brown. Season the Bolognese to taste, adjusting the seasoning if necessary, and thicken with tomato paste or something similar if necessary. Now spread one portion on half of the pancake and fold the other half over it. You can also serve it with a fresh salad.