1、Quick pancake wraps

These savoury pancake wraps are a real hit with children and make a great, speedy snack

Quick pancake wraps recipe

Ingredients

Method

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.

  • https://www.truecookbook.com/recipe/quick-pancake-wraps-1859/

    2、Quick chilli bean wraps

    These vegetarian Mexican wraps are self-assembled – great fun for all the family. Easily doubled for a crowd, too
    Quick chilli bean wraps recipe

    Ingredients

    Method

    1. Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
    2. Meanwhile, warm the wraps in the microwave on High for 1 min.
    3. Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

    3、Herb pancake wraps with goat’s cheese

    Replace flour tortillas with thin omelettes, then pile high with tasty vegetarian toppings for a low-calorie lunch - enjoy warm or cold
    Herb pancake wraps with goat’s cheese recipe

    Ingredients

    Method

    1. Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
    2. Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
    3. Spread the goat’s cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat’s cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.

    4、Quick Cornmeal-Sausage Pancake

  • Makes: 1 servings
  • Serving Size: 1 pancake
  • Carb Grams Per Serving: 30
  • Quick Cornmeal-Sausage Pancake recipe

    Ingredients

    Method

    1. Lightly coat a small nonstick skillet with cooking spray. Heat over medium-high heat. Using kitchen scissors, carefully snip the sausage link into bite-size pieces over the hot skillet. Cook until browned.
    2. Meanwhile, in a small bowl whisk together egg, cornmeal, and honey until well mixed. Pour egg mixture over hot sausage. Cook 1 to 2 minutes or until bottom is set and golden brown. Flip pancake over. Cook 1 to 2 minutes more or until second side is golden brown. Serve with syrup.

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