Pancake wraps Recipe

Pancake wraps


  • 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


  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.
  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.
  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.
Prep. Time: 10 minutes
Cook Time: 5 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Brunch
Main Ing.: Flour
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