Tuna Herb Pancakes

Pancakes are mainly breakfast food in some countries. Not so much in South-Africa though, well at least not the way my friends and myself grew up.  We enjoy pancakes mostly as a dessert with any kind of sweet topping or filling, with the most simple and popular – cinnamon sugar.

Now and then, we have savory filled pancakes as well. These Tuna Herb Pancakes are amongst those, and are they delicious !

Excellent for a light dinner on it’s own, or served with green vegetables on the side. I also like these because the pancakes are made with wholemeal flour, which in turn makes it healthier.

Tuna salad sandwiches can get boring very quickly and they are usually served cold. Don’t get me wrong, I love Tuna salad sandwiches during Summer, but Winter time I prefer these Tuna Herb Pancakes served hot.

And if we have any leftovers – yep, lunch for the next day, providing it was kept in a sealed container in the refrigerator. Absolutely no difference in taste, except they are cold – which in turn also make these perfect to pack for picnics. I would then just cut each pancake into 3 or 4 pieces.

TUNA HERB PANCAKES

Serves 4   {2 pancakes per person}

INGREDIENTS:

1 1/4 cup Wholemeal Flour
Salt & Pepper
1 t Mixed Dried Herbs
1 cup + 3 TB Low-Fat Milk
1 Egg

1 TB Vegetable Oil
1 Large Onion, finely chopped
1 Green Bell Pepper, chopped
1 TB Bran
1 can (410g) Chopped Tomatoes
1 t Mixed Dried Herbs
1 t Brown Sugar
Salt and Pepper, to taste
1 can (170g) Tuna in Brine, drained and flaked
1 can (410g) Borlotti Beans, drained
Parsley, to garnish

DIRECTIONS:

1.) Mix the Wholemeal Flour, Salt, Pepper and the Dried Herbs – mix in the Milk and Egg – beat until smooth.
2.) Lightly spray a pan with cooking oil – add about half a soup ladle of the pancake mixture to the pan – cook one side, turn and cook the other side – repeat until all batter has been used. You should have 8 standard size pancakes.
3.) Heat the Vegetable Oil in a large pan – saute the Onion until soft, add the Bell Pepper and cook another 2 – 3 minutes – stir in the Bran and cook 1 minute.
4.) Add the Tomatoes, Herbs, Sugar and season to taste with Salt and Pepper – simmer for 10 minutes.
5.) Place the Tuna and Borlotti Beans into a medium mixing bowl – stir to combine – add half the Tomato Sauce to the Tuna – mix well.
6.) Fill the Pancakes and place on a serving plate – top with the remaining Tomato Sauce and serve warm garnished with Parsley.