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Cheese pancakes with mackerel

90 min.


4 pers.



  • 200g wheat flour
  • 50 g rye flour
  • 3 dl. whole milk
  • 4 eggs
  • 0.5 teaspoons salt
  • 2 tbsp. oil


  • 6 cans of mackerel in tomato
  • 1 can of pineapple pieces
  • Dried chili
  • 3 limes, juice and finely grated zest
  • Fresh oregano
  • 100g Irish cheddar

This is how you do it

Whisk the flour, salt, eggs, and milk together. Add the oil and leave to rest for 1 hour. Stir it through. If it is very thick, add a little more milk.

Add a little oil on the pan for the first few pancakes.

Pour the dough on and tilt the pan around, you can use more dough if there are small holes in it.

When the pancakes are fried, they are ready to fill with the stuffing.

Start by putting mackerel on the pancake, a little pineapple, sprinkle with a little dried chilli, add some lime juice and some zest.

Ass a sprinkle of finely chopped coriander and roll the pancake. Be careful not to overfill the pancakes, rather too little stuffing than too much. so that it can be closed.

Cheese pancakes with mackerel

Place the pancakes in an ovenproof pot and put on the grated cheddar. Bake the pancakes in the oven at 200 degrees for about 20 minutes.

Serve with a simple green salad.