* 2 Free range eggs
* 110 g (4 oz) Plain flour (All purpose flour), sifted
* 50 g (2 oz) Butter
* pinch of Table salt
* Olive oil or Butter for Frying - an Oil Spray works really well here
* 200g canned Tuna (in Oil or Brine, whatever is your preference)
* 110g [4oz] of good strong Cheddar cheese
* Sea salt and Freshly ground black pepper

===Method===
* Grate the cheese, mash the tuna and add a grind of black pepper.
* Sift the salt and flour into a large mixing bowl. Hold the sieve high so the flour gets combined with lots of air
* Make a well in the centre of the flour and break the eggs into it.
* With a spatula mix the eggs and flour together
* Ideally with an electric hand mixer, gradually add the milk and water mix whilst whisking. Your goal is a smooth batter with no lumps or stray bits of flour
* There is no need to leave the mixture to stand, make the pancakes straight away
* Heat the butter in a heavy frying pan, swill it around so the pan is well oiled but not dripping in fat. Pour the remaining butter into a plate to use for the remaining pancakes.
* Or you can use an oil spray, just enough oil to lightly coat the pan for each pancake.
* Use 2 tablespoons of batter mixture per pancake, dolloped in the middle of the pan and instantly swirl the pan around to distribute the batter around the whole of the pan
* Cook for about 30 seconds on the first side, flip over and immediately add a little tuna and grated cheese. Cook this side for about 20 seconds then roll up and keep warm in the oven whilst you cook the remaining pancakes.
* Dab a little more butter on the frying pan or a spray of oil before every fresh pancake.

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