Tuna and Corn Pancakes
Ingredients
1 cup skim milk2 eggs
1 1/2 cups sifted self-raising flour
420g can drained Edgell Super Sweet Corn Kernels
3 x 95g cans drained Safcol Tuna in Springwater
3 thinly sliced green spring onions
Bottled tomato chutney and salad to serve
Cooking oil spray
Method
1. Whisk 1 cup skim milk and 2 eggs together in large bowl. Gradually whisk in 1 1/2 cups sifted self-raising flour until smooth. Stir in 420g can drained Edgell Super Sweet Corn Kernels, 3 x 95g cans drained Safcol Tuna in Springwater and 3 thinly sliced green spring onions.
2. Spray a large non-stick frying pan with cooking oil. Cook 1/4 cups of batter, in batches, until browned on both sides and cooked through. Serve pancakes with bottled tomato chutney and salad.
