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Pancake wraps

Quick pancake wraps

Pancake wraps

Name: Pancake wraps
Total time: 30 min
Yield: Makes 4-5 pancakes
Cuisine: British
Ingredients: 100g self-raising flour; 1 large egg; 200ml milk; Spicy chicken or Lemon prawn flavouring (see below); vegetable oil for frying; shredded lettuce such as Romaine; chopped cucumber; quartered cherry tomatoes; tomato ketchup or mayonnaise

Good Food team

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Makes 4-5 pancakes

Easy

Total time: 30 mins

Ready in 20-30 minutes

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These savoury pancake wraps are a real hit with children and make a great, speedy snack

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Ingredients

Nutrition

Units:

MetricUS

100g self-raising flour
1 large egg
200ml milk
Spicy chicken or Lemon prawn flavouring

(see below)
vegetable oil

for frying

To serve

shredded lettuce

such as Romaine
chopped cucumber
quartered cherry tomatoes
tomato ketchup

or mayonnaise

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Nutrition: per serving (for spicy chicken only)

kcal223
fat10g
saturates2g
carbs22g
sugars0g
fibre1g
protein13g
salt0.53g

low

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.

RECIPE TIPS

SPICY CHICKEN PANCAKES

Add 85g cooked chicken, very finely chopped, 1 tbsp Balti curry paste, the juice of ½ lemon and 25g thawed frozen peas, chopped.

FOR LEMON PRAWN PANCAKES

Add 50g cooked peeled prawns (thawed, if frozen), 4 spring onions, (remove the darker green ends, chop the rest) and the juice of ½ lemon.

Recipe from Good Food magazine, March 2003

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