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1 Mix the dry pancake batter ingredients in one bowl and the liquid ingredients in another before combining them. Beat until smooth, then cook the pancakes.
2 Mix the eggs, onion, tuna and cheese. Season to taste (I use Aromat) and add enough mayonnaise to form a creamy filling. Fill and roll the pancakes.
3 Place the stuffed pancakes in an ovenproof dish and pour the cream over. Cover with foil and bake for about 30 minutes. Leave to rest for about 10 minutes before serving with a green salad.
