👨‍🍳 Instruktioner

1. 1

   In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the sugar.

   💡 Proffstips: Sifting the dry ingredients ensures a smooth batter without lumps.
2. 2

   In a separate bowl, whisk together the egg, vanilla essence, melted butter, and milk until well combined.

   💡 Proffstips: Ensure the butter is melted but not hot to avoid cooking the egg.
3. 3

   Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Stir in the drained tuna, finely chopped onion, chopped curry leaves, turmeric powder, and chili flakes (if using). Mix until just combined.

   💡 Proffstips: Do not overmix the batter once the wet and dry ingredients are combined, as this can lead to tough pancakes.
4. 4

   Heat a lightly oiled non-stick frying pan or griddle over medium heat. Pour about 1/4 cup of batter onto the hot pan for each pancake.

   💡 Proffstips: A medium heat ensures the pancakes cook through without burning.
5. 5

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface of the pancake.

   💡 Proffstips: The edges should look slightly crispy when they are ready to be flipped.
6. 6

   Repeat with the remaining batter, adding more oil to the pan as needed.

   💡 Proffstips: Keep cooked pancakes warm in a low oven while you finish the batch.
7. 7

   Serve hot, either on their own or with a side of tea.

   💡 Proffstips: These are delicious served as a snack or a light breakfast.