Pilchard Pancakes


1 cup cake flour
½ teaspoon salt
1¼ cups milk
3 tablespoons oil
2 eggs, lightly beaten
extra oil for frying

400g can Lucky Star Pilchards in Tomato
1 small onion, very finely chopped
1 green or red peppers, seeded and finely chopped
½ cup frozen or canned whole kernel corn, drained
salt and ground black pepper
lemon wedges for squeezing


TO MAKE THE PANCAKES: sift together the flour and salt. Mix in the milk, oil and eggs to make a smooth batter. Refrigerate for at least 30 minutes.

Heat a little oil in a small frying pan, pour in a thin film of batter and cook until lightly browned. Flip the pancake and lightly cook the other side. As the pancake are cooked, layer them interleaved with wax paper.

TO MAKE THE FILLING: flake the pilchards in their sauce with a fork. Fry the onion, green or red pepper and corn in a little oil in a frying pan for about 15 minutes until soft; don't overcook the vegetables, they should still be crunchy.

Add the pilchards and simmer uncovered for about 2 minutes until the sauce has reduced to a thick paste. Season well with salt, pepper and a good squeeze of lemon juice. Spoon the filling onto the pancakes, roll up and serve warm with lemon wedges for squeezing.