Self-raising flour 2 cups
Milk 2 1⁄4 cups
Butter 3 Tbsp
Cheddar cheese, grated 1 cup
Flour 3 Tbsp
Mozzarella cheese, grated 1⁄2 cup
Salt and pepper to taste
Lucky Star Pilchards in Tomato Sauce 2 cans (400 g each)
Onion, finely chopped 1
Chopped tomatoes 4
Basil leaves, chopped 1⁄2 cup
Tomato paste 1⁄2 cup
Garlic cloves, crushed 2
Smoked paprika 1 tsp
Salt and pepper to taste
Sift the flour into a medium bowl.
Whisk in the eggs and milk until smooth and lump-free.
Heat a large frying pan on a medium low heat and grease the pan.
Scoop a soup spoon of pancake batter into the pan and roll the pan until the batter is thinly and equally spread over the pan.
Cook 2 - 3 minutes a side until cooked.
Repeat until the batter is finished. Place on a large plate, cover and set aside.
These can be made a day in advance.
Melt the butter in a medium saucepan and whisk in the flour on a low heat.
Slowly pour in the milk while whisking. Bring to the boil, cook for 2 - 3 minutes, stirring constantly.
Remove from the heat, adjust the seasoning and add the cheddar cheese. Stir until melted.
Preheat the oven to 180°C.
Remove the pilchards from the cans and keep the sauce aside.
Remove and discard the bones using a fork.
*Chef’s Tip: This is an optional step as it is safe to eat the bones.
Flake the pilchards and set aside. Coat the base of a baking dish with some tomato paste.
In a large frying pan, fry the onion until translucent and soft, 5 minutes.
Add the garlic and fry 30 more seconds.
Add the chopped tomatoes, smoked paprika and chopped basil leaves.
Stir in the remaining sauce from the pilchards, cover and simmer for 8 - 10 minutes.
Add the pilchards and allow to heat through.
Adjust the seasoning and allow to cool slightly.
Lay the first pancake flat, add 3 - 4 generous spoons of pilchard filling in the centre.
Roll up the pancake and place onto the tomato base in the baking dish. Repeat until all the pancakes are filled.
Top the pancakes with cheese sauce and sprinkle over the mozzarella.
Bake in the oven until the cheese starts to turn golden brown and crisp.
Serve generously topped with fresh basil leaves and a side salad.
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