Pancake filling

• Peel the onion, garlic, and carrot.
• Chop them all into smaller pieces along with the bell pepper(s).
• Heat up a sauté pan over medium-high heat and add the oil.
• Once the oil is hot, add curry powder to let it "burn off" before adding the meat.
• Add the meat, and once it has a bit of a crust, remove it from the pan and set it aside in a bowl.
• Add a bit more oil to the pan and give all the vegetables a slight sear.
• Return the meat to the pan and season it with salt, pepper, paprika, cayenne pepper, and chili powder.
• Add white wine, lemon juice, and vinegar, and once it boils, turn the heat to low, letting it simmer for 15-20 minutes.
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• The filling is now ready to be added to the pancakes.
• I usually lay out as many pancakes as I can on my kitchen counter and put a tablespoon of filling in each pancake along with some grated cheese.
• I typically fold them into squares, making them easier to fit into a baking dish.
• Prepare 2 dishes with 8-10 pieces each (depending on the size of your pancakes and your dishes) and sprinkle grated cheese over them.
• Place the dish(es) in the oven at 200 degrees Celsius (392 degrees Fahrenheit) convection and bake until golden.
• This takes about 10-15 minutes. Everything is already cooked, so it's just about melting the cheese.
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• Serve with green beans, coleslaw, or a salad.
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