Name: 참치전 Korean Tuna Pancakes with Zesty Yogurt Dip
Ingredients: 2 eggs; ½ cup milk of choice (lactose free, whole, low fat); ½ cup pancake mix; 1 cup shredded cabbage mix; sprinkle of garlic and onion powder; 1 5 oz can chunk light tuna (drained); ½ cup cheddar cheese (shredded); 2 green onions (chopped); ½ cup plain non fat or low fat yogurt; ¼ cup canned chili tomatoes of choice or kimchi (finely diced)

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This recipe courtesy of the National Dairy Council

참치전 Korean Tuna Pancakes with Zesty Yogurt Dip

참치전 (Korean Tuna Pancakes) with Zesty Yogurt Dip is an inventive twist on the traditional 전 (Korean Pancakes) made from varying savory fillings. Tuna and shredded cheese offer a boost of protein, making this easily a snack or appetizer. Modify the yogurt dip with kimchi, fire roasted tomatoes, tomatoes with chilis or any other spiced condiment to bring the flavors alive.

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Servings:

Ingredients

2 eggs
½ cup milk of choice lactose free, whole, low fat
½ cup pancake mix
1 cup shredded cabbage mix
sprinkle of garlic and onion powder
1 5 oz can chunk light tuna drained
½ cup cheddar cheese shredded
2 green onions chopped
½ cup plain non fat or low fat yogurt
¼ cup canned chili tomatoes of choice or kimchi finely diced

Instructions

In a mixing bowl, combine egg, milk, pancake mix, cabbage, spices, tuna, cheese, and green onions.
Preheat a kid-friendly mini waffle maker. If you don’t have a waffle maker, you can cook these on a griddle or in a pan as pancakes.
Measure out ¼ cup of mix and cook as waffle maker directs.
Remove cooked waffles and keep warm.
Continue making waffles until all the batter is used.
Mix together the yogurt and kimchi or spiced tomatoes in a bowl.
Serve the pancakes warm alongside the zesty yogurt dip.