Quick pancake wraps

10-30 minutes 30-60 minutes 4 servings 400 kcal or less cucumber cucumbers egg eggs flavouring flavourings kids cooking pancake wraps quick self-raising flour tomato tomato ketchup tomatoes

N/A

Makes 4-5 pancakes

Source

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 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.