Cheesy Tuna Pancake Bake

Pancakes:

Filling:

Pancakes:
Sift the flour, baking powder and salt together. In a separate bowl, beat the eggs, milk, water and lemon juice or vinegar together. Add it to the dry ingredients.

Add the oil and mix until silky smooth. Leave to stand for 5 – 10 minutes.

Heat a non-stick pan and lightly brush with oil. Pour in some batter and tilt so that the batter spreads evenly over the base. Cook for 1 minute until it starts to come away from the side. Flip the pancake over and cook for a further minute until cooked through.

Keep the pancakes warm by placing a plate on top of a saucepan with simmering water and covering it with the saucepan lid. 

Filling:
Preheat the oven to 180°C. Heat the oil in a frying pan and fry the onion and green pepper until soft.

Add the tuna, mushroom sauce, mayonnaise, tomato sauce, parsley and seasoning to taste and mix through until warmed.

Divide the mixture between 8 pancakes and roll up. Place in an ovenproof dish.

Mix the cheese sauce and the milk together and spoon over the pancakes. Sprinkle the cheese on top and bake for 30 minutes until golden and bubbling.