For the pancakes, beat the eggs with a whisk and add 1 pinch of salt.
Then stir in powdered sugar, milk and flour. Let rest. In the meantime, heat 4 tablespoons of oil in a frying pan.
Peel and chop the onions and sauté. Add the mince, fry well and dust with 1 tbsp flour. Dissolve the stock cube in the lukewarm water and add it. Stew for another 10 minutes.
Season with salt and pepper, then let cool. Now fry the pancakes in portions in another pan. Preheat the oven at 180°C top/bottom heat. Grease a baking dish. First put a pancake in it, then spread some of the minced meat and put another pancake on top. Finish with a pancake.
Whisk the milk with the egg and pour the egg milk over it.
Put into the hot oven and bake for 1/2 – 1 hour.
My secret tip: We cut the pieces like a cake and then give plenty of ketchup over it – tastes simply delicious.
