Sift the flour, salt and baking powder together, twice. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk. Leave to stand for 30 minutes. If you use a 15 cm small pan you will get out ± 14 pancakes.
Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the raw batter evenly over the entire surface of the pan. Flip the pancakes using an egg lifter. Stack pancakes between small squares of baking paper.
Stir-fry the mince in a little oil, break it up with a wooden spoon, cook until no longer red. Sprinkle the Roast Onion Gravy Powder over and stir through. Stir the Pasta Sauce into the mince. Bring to the boil then turn the heat down so that the meat mixture bubbles gently. Cook for five minutes until thickened.
Spoon two heaped tablespoons of mince mixture on each pancake and roll up. Place pancakes in an ovenproof dish. Turn on your grill. Squeeze the Cheese Sauce over the pancakes and sprinkle over grated cheese. Put the dish under the grill. Leave until the cheese starts to bubble and turns golden brown. Serve with vegetables or a salad.