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Quick pancake wraps

Quick pancake wraps

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • 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: per serving (for spicy chicken only)
HighlightNutrientUnit
kcal223
fat10g
saturates2g
carbs22g
sugars0g
fibre1g
protein13g
low insalt0.53g
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Ingredients

To serve

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.

RECIPE TIPS
SPICY CHICKEN PANCAKES

Add 85g cooked chicken, very finely chopped, 1 tbsp Balti curry paste, the juice of ½ lemon and 25g thawed frozen peas, chopped.

FOR LEMON PRAWN PANCAKES

Add 50g cooked peeled prawns (thawed, if frozen), 4 spring onions, (remove the darker green ends, chop the rest) and the juice of ½ lemon.

Recipe from Good Food magazine, March 2003

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Rating: 5 out of 5.1 rating
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