Name: Pancake wraps
Total time: 30 min
Yield: Makes 4-5 pancakes
Cuisine: British
Ingredients: 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

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.