Pancakes with tuna and harissa

Name: Pancakes with tuna and harissa - Doriana I.
Ingredients: 1 Egg Flour Milk Salt Mozzarella / Cheese Harissa (spicy pepper paste) Tuna

Fish - Pancakes with tuna and harissa by Doriana I. - Recipia

Tuna and harissa pancakes were a surprise for me, especially since I was used to the sweet version. The batter is made simply, but it needs to be a bit thicker than that for regular pancakes. After baking, the pancake is spread with harissa, filled with mozzarella or cheese and tuna, then folded in the pan until lightly browned on both sides. Quick Info Total time: not specified; depends on the number of pancakes and the pace of work Preparation time: a few minutes for batter and filling Cooking time: each pancake is cooked one at a time until lightly browned Servings: the amount is not fixed; the number of pancakes depends on how much milk and flour you use Difficulty: easy Recipe type: savory pancakes, suitable for a quick meal Ingredients 1 egg Flour, as needed for the batter Milk, as needed for the batter Salt A little butter, for greasing the pan Mozzarella or cheese Harissa, spicy pepper paste Tuna, well drained of oil and flaked The amount of milk and flour is adjusted according to the number of pancakes you want to prepare. The important thing is that the batter should be slightly thicker than that used for sweet pancakes. It should not be too dense, but not too liquid either. Preparation method 1. Prepare the batter Break the egg into a bowl and beat it with a little salt using a whisk. Add the flour, then start pouring in the milk and mix until you get a smooth batter. This order helps achieve a lump-free mixture. Add the milk gradually and stop when the batter has the right consistency: slightly thicker than the batter for sweet pancakes. 2. Bake the pancake Grease the pan with a little butter and pour in a ladle of batter. Spread it out into as even a layer as possible, then let the pancake cook. When it is ready on one side, flip it over. After flipping, reduce the heat to the minimum. The pancake will remain in the pan while you fill it, and the low heat allows you to work without burning it. 3. Add the filling Spread a little harissa on the pancake. The amount can be adjusted depending on how spicy you want it, but it's good to start with a thin layer. Put mozzarella or cheese over the harissa, then add the drained and flaked tuna. Try not to put the filling in too thick a layer, so that folding is easier. 4. Fold the pancake Take one edge of the pancake and pull it over the tuna. Then bring the other edge over the first. After that, fold the ends so that the filling stays inside. The shape does not have to be perfect. The important thing is that the tuna and cheese are well covered so that the filling does not escape when you flip the pancake. 5. Brown the pancake Leave the pancake on the folded side until it is lightly browned. Carefully flip it over and let it brown on the other side as well. The cheese will warm up inside, and the outside of the pancake will develop a lightly browned crust. Serve the pancakes while they are warm. Why I make this recipe often I love this recipe because it is a simple savory option made from easily available ingredients. The pancakes can be prepared in the desired quantity, and the batter does not have a rigid formula: adjust the milk and flour based on how many servings you want to make. The tuna and cheese make the filling hearty, and harissa completely changes the taste of a regular pancake. It is one of the recipes I prepare when I want something quick, but different from sweet pancakes. Tips and variations Tips The batter should be slightly thicker than that for sweet pancakes. If it is too liquid, the pancake can be difficult to fold and may tear more easily. After flipping the pancake, reduce the heat very low. This way you have time to put in the harissa, cheese, and tuna without burning the base of the pancake. Make sure to drain the tuna well before adding it. Excess oil can make the filling too soft and harder to keep inside the pancake. Don't put too much harissa at first, especially if the paste is very spicy. It is easier to add more than to correct a pancake that is too spicy. Wait for the filled side to brown lightly before flipping the pancake. If you move it too quickly, the edges may come apart. Substitutions Mozzarella can be replaced with cheese, just as specified in the recipe. Choose one of the two options based on what you have on hand. If you use tuna in oil, it needs to be drained beforehand. The recipe does not specify a certain type of tuna, so any available one can be used, as long as it is flaked to distribute easily in the pancake. Variations You can make smaller or larger pancakes by adjusting the amount of batter put in the pan. For more pancakes, increase the amount of milk and flour while keeping the batter consistency slightly thicker than for sweet pancakes. The intensity of the flavor can change based on the amount of harissa. A thin layer provides flavor and spiciness, while a thicker layer makes the pancake spicier. Serving ideas Pancakes are served warm, immediately after they have browned on both sides. In this form, the mozzarella or cheese is still soft, and the filling is easier to eat. There is no need for a separate garnish for this recipe. The pancake with tuna, cheese, and harissa is designed as a standalone dish. Frequently asked questions How much milk and how much flour should I use? The recipe does not specify exact amounts, as these change based on the desired number of pancakes. Add flour and milk until you achieve a smooth batter that is slightly thicker than that for sweet pancakes. How spicy are the tuna and harissa pancakes? The spiciness depends on the harissa paste and the amount used. For a more balanced flavor, start with a little harissa and spread it in a thin layer on the pancake. Can I use cheese instead of mozzarella? Yes. The source of the recipe allows for either mozzarella or cheese to be used. Both are added over the harissa before the tuna. Why do I need to reduce the heat after flipping the pancake? The pancake needs to stay in the pan while you add the filling and fold it. Very low heat gives you time to do these steps without burning the side in contact with the pan. Does the tuna need to be drained before use? Yes. The tuna is drained of oil and flaked before being placed over the cheese. This way, the filling is easier to distribute and fold. Nutritional values The values are estimates and cannot be calculated exactly, as the recipe does not specify the amounts of flour, milk, cheese, harissa, and tuna, nor the final number of pancakes. For a regular-sized pancake with a moderate amount of filling, the rough estimate is: Calories: approximately 250-400 kcal Protein: approximately 15-25 g Carbohydrates: approximately 20-35 g Fats: approximately 10-20 g The differences mainly arise from the amount of mozzarella or cheese, the type of tuna, the milk, and how much butter is used for the pan. If more cheese or oil-packed tuna is used, the energy value can be higher. Storage and reheating Pancakes are best served immediately while warm and the cheese is soft. If there are leftovers, keep them in the fridge in a covered container and consume them as soon as possible. To reheat, place the pancake back in the pan on low heat until it warms through. Low heat is important so that the outside does not burn before the cheese and tuna are heated.

Pancakes with tuna and harissa

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