From Sandi's Recipe File - Stuffed Pancakes

Presents

"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from The Hamlyn Publishing Group

Fish & Shellfish

Stuffed Pancakes

Amount	Ingredient
4 ounces	plain flour
	salt
	pepper
1	large egg
1/4 pint	milk
1 ounce	lard
4 ounce tin	tuna fish
1	small onion
2 rashers	streaky bacon
10 ounce tin	low-calorie tomato soup

Preparation Tips:

Sift the flour with a pinch of salt into a bowl. Make a well in the center and break in the egg. Mix to a stiff batter with the milk, then beat in 1/4 pint cold water. Heat a frying pan and grease it with a little of the lard. Pour in some batter, tilting the pan so that it covers the base, cook the pancake for about 1 minute or until it is golden underneath, then turn or toss and cook the other side. Cook 7 more pancakes the same way. Keep them separate when they are made. Drain the oil from the tuna and flake the fish in a bowl. Peel and chop the onion. Remove the bacon rinds and fry them until the fat runs. Chop the rashers and fry them for 1 minute, then add the onion and fry for 5 minutes until the onion is soft and golden. Drain and mix with the tuna fish and season with salt and pepper. Heat the soup. Divide the tuna mixture between the pancakes. rolling each one and arrange them on 4 plates. Pour over the soup and serve with 4 ounces green salad per person. Serves 4.

Click here for an easy to print out shopping list.

Home Recipe of the Week Recipe File Affiliate Programs Web Rings Cookbook Library D & P Home

Special Occasion Reminders View your favorite pages Add your favorite page E-mail this page to a friend Request web page updates