Quick pancake wraps

Quick pancake wraps

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(1 ratings)

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Cooking time

Ready in 20-30 minutes

Skill level

Easy

Servings

Makes 4-5 pancakes

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

Nutrition and extra info

Nutrition info

Nutrition per serving (for spicy chicken only)

kcalories
223
protein
13g
carbs
22g
fat
10g
saturates
2g
fibre
1g
sugar
0g
salt
0.53g

Ingredients

  • 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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Method

  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.

Recipe from Good Food magazine, March 2003

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Comments

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hannahjp's picture
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i loved it!

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