• Place the olive oil into a large frying pan and heat over a medium temperature
• Add the onion and sauté the onion until soft, then add the garlic and cook until fragrant
• Add the beef in batches, season and brown
• Add the tomatoes, wine and origanum and stir to combine
• Simmer for 30 minutes on a low heat until the sauce is thick
• Remove from the heat and set aside while you cook the pancakes

for the pancakes:

• Preheat the oven to 180° Celsius
• Place the flour and salt into a mixing jug and whisk to combine
• Add the egg and whisk before adding the milk
• Whisk until smooth and set aside while you heat a 30cm non stick ovenproof frying pan
• Use cooking spray to coat the pan then pour in 125mls of the batter
• Swirl the batter around the pan and cook for 3 minutes per side
• Remove the pancake from the pan and set aside while you cook another 3
• Spoon 125g bolognese sauce onto one half of a pancake, scatter over 25g peppers and 20g cheese then fold the pancake in half, and half again
• Place the quarter shaped pancake back into the frying pan, with the pointed end facing the middle
• Repeat the process with the remaining pancakes then place the frying pan into the oven and bake for 25 minutes
• Remove the pan from the oven and serve with a side salad ***