Pancake Wraps
These savoury pancake wraps are a popular and speedy snack, especially with children. The recipe uses a simple batter made from self-raising flour, egg, and milk, which is flavoured with either a spicy chicken or lemon prawn mix. The pancakes are fried until golden, then filled with fresh salad and a choice of sauce before being folded and enjoyed immediately. The whole process takes around 30 minutes and yields 4 to 5 wraps.
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
Method
- Sift the self-raising flour into a mixing bowl. Use the back of a spoon to create a well in the centre and crack the egg into it. Slowly whisk in the milk until you have a thick batter, then stir in your chosen Spicy chicken or Lemon prawn flavouring along with salt and ground black pepper.
- Pour a small amount of vegetable oil into a large frying pan and place it over the heat. Drop batter into the pan using a large serving spoon, cooking one or two 12cm pancakes at once based on your pan's size.
- Once bubbles form on the pancake surface, flip each one carefully using a palette knife. Continue cooking for a few minutes more until the underside is golden brown, then transfer to a plate. Top each pancake with shredded lettuce, chopped cucumber, and quartered cherry tomatoes, add tomato ketchup or mayonnaise, then fold over and serve straight away.
Nutrition (per serving)
Calories223 kcal
Fat10 g
Saturates2 g
Carbs22 g
Fibre1 g
Protein13 g
Sodium212 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisinebritish
