Pancake wraps

• self-raising flour↗100g g
• large egg↗1
• milk↗200ml ml
• 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

Step-by-step instructions

1. 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. 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. 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.