Tuna Stuffed Pancakes Recipe

Tuna Stuffed Pancakes picture

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Canned tuna7 1⁄2 Ounce, drained (1 Can)
 Margarine2 Ounce
 Plain flour4 Tablespoon (Leveled)
 Milk1⁄2 Pint
 French mustard1 Teaspoon (Leveled)
 Lemon juice1 Tablespoon
 Mature cheddar cheese2 Ounce
 Ground black pepper To Taste
 Flour4 Ounce
 Egg1 Large, beaten
 Butter/Margarine1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 488 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.4%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 76.5 mg

Sodium 350.6 mg14.6%

Total Carbohydrates 34 g11.3%

Dietary Fiber 1.1 g4.3%

Sugars 3.6 g

Protein 26 g52.4%

Vitamin A 15.3% Vitamin C 3%

Calcium 8.9% Iron 13.4%

*Based on a 2000 Calorie diet

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.
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