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
Nutrition per serving
- 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
TipSpicy 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.
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.
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.
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.