Quick pancake wraps

Quick pancake wraps

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(1 ratings)

Ready in 20-30 minutes

Easy

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: per serving (for spicy chicken only)

  • kcal223
  • fat10g
  • saturates2g
  • carbs22g
  • sugars0g
  • fibre1g
  • protein13g
  • salt0.53g
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Ingredients

  • 100g self-raising flour
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • Spicy chicken or Lemon prawn flavouring (see below)
  • vegetable oil, for frying

To serve

  • shredded lettuce, such as Romaine
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • chopped cucumber
  • quartered cherry tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • tomato ketchup or mayonnaise

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.

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