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Tuna Stuffed Pancakes

chef.alexande's picture
Ingredients
  Canned tuna 7 1⁄2 Ounce, drained (1 Can)
  Margarine 2 Ounce
  Plain flour 4 Tablespoon (Leveled)
  Milk 1⁄2 Pint
  French mustard 1 Teaspoon (Leveled)
  Lemon juice 1 Tablespoon
  Mature cheddar cheese 2 Ounce
  Ground black pepper To Taste
  Flour 4 Ounce
  Egg 1 Large, beaten
  Butter/Margarine 1 Tablespoon
  Salt To Taste
Directions

GETTING READY
1) Make the tuna flakes.
2) In a bowl prepare the pancake mixture by mixing the flour and salt, make the well in the centre and place the egg and half quantity of milk.
3) Beat the mixture well and make a smooth batter.
4) Mix in more milk, if required.

MAKING
5) In a saucepan prepare tuna sauce.
6) In pan, melt the margarine and add lour in it.
7) Remove the pan from teh heat and slowly add the milk.
8) Beat the mixture well and again keep on fire.
9) Keep stirring and boil it.
10) Add to the pan mustard, juice of lemon along with cheese and tuna.
11) Adjsut the seasoning by adding salt and pepper.
12) To make pancakes, in a 7 inch pan melt the butter.
13) Pour a spoonful of batter and cook the pancake from both sides for approximately 10-15 seconds.
14) Prepare 8 pancakes.

FINALIZING
15) Fold the pancakes into half and fill the pockets with prepared tuna sauce.
16) Take either a shallow over proof dish or 8 inch foil plate and place the pancake pockets onto it.

SERVING
17) Heat the pancakes and serve them.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Shallow Frying
Dish: 
Pancake
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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