300 ml Milk; (1/2 pint)
125 g Plain flour; (4oz)
1 Egg; size 3, beaten
Salt and freshly ground
-black pepper
2 tb Olive oil
1 Onion; finely chopped
1 Clove garlic; crushed
1 Green pepper; finely diced
2 120 g; (4.23oz) cans
; sardines, drained
; and chopped
3 tb Freshly chopped parsley
1 227 gram can chopped
-tomatoes; (8.1oz)
125 g Grated Cheddar cheese; (4oz)
1. Whisk together the milk, flour, egg and seasoning to form a smooth
batter.
2. Heat a little oil in a frying pan and pour in sufficient batter to coat
the base of the pan when gently tipped.
3. Cook for 1 minute or until the underside is golden, turn over and cook
the other side. Repeat process to make 6-8 pancakes.
4. Heat the remaining oil in the pan and fry the onion, garlic and pepper
for 4-5 minutes. Stir in the sardines, most of the parsley and seasoning to
taste.
5. Divide the mixture between the pancakes. Roll each pancake up and
arrange in a single layer in a lightly buttered ovenproof dish. Pour over
the tomatoes and sprinkle with cheese.
6. Bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes.
Serve immediately sprinkled with the remaining parsley.
Yields
4 servings