Tuna Egg Pancake🐟 – Gluten Free Option


You can replace the tuna filings with Sardine, coleslaw or hard boil eggs with mayo.

Serve 6
Preparation time: 10 min
Cooking time: 15 min

Ingredients A:
100g plain flour / White Wing Gluten Free Flour
50g corn flour
A little salt
350ml water

Ingredients B (mixed):
3 eggs
2 stalks spring onions, chopped

1 tin tuna, mashed
Some mayonnaise

Put all ingredients A into a mixing bowl and mix into a batter
Heat up 1 tbsp oil in a 20cm non stick pan
Spoon 5 tbsp batter into the pan, give the pan a light swirl to make it round
Add 2 tbsp of mixture B and pan fried until cooked
Flip the pan cake and add another 2 tbsp of mixture B onto the pancake and pan fry cooked,
Flip the pan cake again so that both side are cooked, dish up
Spread tuna filling over the pancake and roll up
Squeeze some mayonnaise on top and serve hot

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