Savory pancakes "Sloppy Joe"

Ingredients for 4 servings:

• 220 g flour
• 1 pinch of curry powder
• 3 eggs
• 200 ml milk
• 200 ml carbonated mineral water
• 1 tsp, heaped thyme
• salt and pepper
• 150 g celeriac
• 150 g carrot(s)
• 1 vegetable onion(s)
• 1 bell pepper(s), red
• 500 g minced beef
• 3 garlic cloves
• 1 tbsp, heaped sugar, brown
• 1 tbsp tomato paste
• e.g. Paprika powder, hot
• 2 tbsp apple cider vinegar
• 200 ml beef stock
• 1 tbsp BBQ sauce
• 500 ml tomatoes, pureed
• ½ bunch parsley, chopped
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

American soul food with a twist

For the “Sloppy Joe,” first clean, peel, and finely dice the celery and carrots. Finely dice the onion. Dice the bell pepper into small cubes. Brown the ground beef in oil. Add the diced onion and crushed garlic and continue to fry until the ground beef is finely crumbly. Lightly season with salt and set aside. In the same pan, slowly roast the diced carrots, celery, and bell pepper. When they begin to brown, add the sugar, tomato paste, and paprika. Once the sugar caramelizes, add the apple cider vinegar and deglaze with the beef stock. Add the BBQ sauce and simmer gently until the liquid has almost evaporated. Now add the passata and chopped parsley and simmer on low heat for about 1 hour, until a thick, sloppy mixture has formed. Season with salt and pepper. Keep warm. For the savory pancakes, combine the flour with the curry, salt, and pepper and sift into a mixing bowl. Separately, beat the eggs vigorously and mix with the milk and mineral water. Add the egg mixture to the flour and thyme. Mix everything well. Cook 4 large pancakes in a little oil in a large skillet. Keep the finished pancakes warm. Fill each pancake with several large spoonfuls of the “Sloppy Joe” mixture, fold over, and serve. The quantities should be sufficient to make 4 26 cm pancakes and fill them generously.