Pancake wraps
- Preparation and cooking time
- Total time
- Ready in 20-30 minutes
- Easy
- Makes 4-5 pancakes
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
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.
