Oven-Baked Tuna Pancake

Ingredients

• 4 eggs (size M)
• 0.5 tsp salt
• 180 g flour
• 5 g baking powder
• 400 ml milk (warm, approximately 40°C)
• 40 g butter (melted)
• 100 g spinach (fresh)
• 4 cherry tomatoes (diced)
• 0.5 red onion (sliced)
• 150 g canned tuna in brine (drained)
• 100 g semi-hard cheese (diced)

Steps

1. 1

   Whisk the eggs with salt for 3 minutes in a large bowl.

2. 2

   Incorporate the flour and baking powder into the egg mixture.

3. 3

   Gradually add the warm milk (approximately 40°C) and mix well after each addition to avoid lumps.

4. 4

   Add the melted butter at the end and mix until smooth.

5. 5

   Cover the batter with a clean towel and let it rest for 10 minutes.

6. 6

   While the batter is resting, preheat the oven to 200°C and prepare the filling ingredients: dice the tomatoes, slice the onion, and dice the cheese.

7. 7

   Sauté the spinach in a pan for about 3 minutes until it softens.

8. 8

   Line a standard baking tray with parchment paper and pour the batter into it.

9. 9

   Evenly distribute the filling ingredients over the batter: the sautéed spinach, diced tomatoes, red onion slices, drained tuna, and diced cheese.

10. 10

    Place the tray in the preheated oven at 200°C for 22-24 minutes.

11. 11

    Remove the pancake from the oven and let it cool for 5 minutes before slicing and serving.

Notes

Ensure the milk is only warm (40°C), not hot, to prevent cooking the eggs prematurely in the batter.

Nutrition per serving

• main
• dinner
• baked
• tuna
• savory pancake
• easy recipe