Quick pancake wraps

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.