Pancake wraps
- Preparation and cooking time
- Total time
- Ready in 20-30 minutes
- Easy
- Makes 4-5 pancakes
Skip to ingredients
- 100g self-raising flour
- 1 large egg
- 200ml milk
- Spicy chicken or Lemon prawn flavouring(see below)
- vegetable oilfor frying
To serve
- shredded lettucesuch as Romaine
- chopped cucumber
- quartered cherry tomatoes
- tomato ketchupor mayonnaise
Nutrition: per serving (for spicy chicken only)
- kcal223
- fat10g
- saturates2g
- carbs22g
- sugars0g
- fibre1g
- protein13g
- salt0.53glow
Method
step 1
Sift the flour into a bowl. Make a well in the centre with the back of a spoon and break in the egg. Gradually whisk in the milk to make a thick batter, then add either the Spicy chicken or Lemon prawn pancake ingredients, with some salt and ground black pepper.
step 2
Heat a little oil in a large frying pan. Using a large serving spoon, ladle the batter into the pan and cook one or two 12cm pancakes at a time, depending on the size of your pan.
step 3
When bubbles appear on the surface, carefully flip each pancake over with a palette knife. Cook for a few minutes more until golden brown underneath, then set aside. Scatter each pancake with salad, top with ketchup or mayonnaise, then fold over and eat at once.
