Quick pancake wraps

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

  • Ready in 20-30 minutes
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 223
  • fat 10g
  • saturates 2g
  • carbs 22g
  • sugars 0g
  • fibre 1g
  • protein 13g
  • salt 0.53g


  • 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


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.


  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.

  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.

  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.

Suggested recipes from this collection...