These are pancakes that can be used in place of tortillas. This is a great recipe to have in your repertoire for that evening when you fancy a Mexican or Middle Eastern wrap, but you simply don’t have the flatbreads. Now you need never worry, you can prepare these pancakes instead… all from store-cupboard ingredients.
10/25/4-5
Ingredients:
100g (3 ½ oz) self-raising flour
1 large egg
200ml (4/5 cup) milk
Spicy chicken or Lemon prawn flavouring (see below)
vegetable oil, for frying
Example fillings:
Spicy Chicken:
85g cooked chicken, very finely chopped
1 tbsp Balti curry paste
juice of ½ lemon
25g thawed frozen peas, chopped.
Lemon Prawn:
50g cooked peeled prawns (thawed, if frozen)
4 spring onions, (remove the darker green ends, chop the rest)
juice of ½ lemon.
To serve:
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.
