Era: 1980 onwards
“Turkey pancakes at secondary school were a favourite – pancakes with turkey inside, rolled up with tomato sauce and cheese on top. A bit like an enchilada. Me and my friends would always have school dinners on a Tuesday as that was turkey pancakes day. Food back then didn’t have as much diversity as the food that we eat now. Now I eat many more different cuisines like Italian and Mexican. When I lived at home I was fed quite typically English food. I don’t know whether I’m just more aware of different cuisines now due to going to university and getting older or if society has actually changed.” Charlotte Mincher
Mix together your flour, eggs and milk. Leave to sit for at least an hour.
Heat your oil in a frying pan, pour out any excess oil.
Ladle in one scoop of the mixture and rotate the pan so that the mixture covers all of the surface of the bottom of the pan.
Use a spatula to check the underside of the pancake, if it is golden then now is the time to flip your pancake.
Cook on the other side until golden. Set aside until you are ready to combine everything.
Sauté the onions and garlic gently in a pan until translucent. Then add the turkey mince, salt & pepper.
Add passata and tomato purée to the mixture and bring to a gentle simmer. Adjust the seasoning now to taste. You might want to add chilli / Worcester sauce.
Lay the pancakes out flat and spoon some of the turkey mixture into the centre, in a line.
Roll your pancake up into a sausage shape and pop into a heat proof dish. Repeat with the remaining pancakes and turkey mixture until all of the filled pancakes are in the dish.
Cover the pancakes with lots and lots of grated cheese then pop into the oven, at 180, for about 20 minutes, until the cheese is browning and bubbling. Serve and enjoy.