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Ever tried savoury pancakes? These speedy prawn salsa pancakes make a delicious alternative to tortilla wraps. Food ed Felicity says ‘use half brown flour and half white flour in the pancake batter for added texture and to make them a bit healthier’.

MAKES 8-10 – PREP 5 MINS – COOK 20 MINS

225g plain flour

4 eggs

600ml milk

Sunflower oil for frying

Topping:

250g peeled prawns, defrosted if frozen

2 pots tomato salsa

Guacamole, soured cream and rocket leaves, to serve

 

 

1 Put the flour in a bowl with the eggs and milk. Whisk together to make a smooth batter, the consistency of double cream.

2 Heat 1tsp sunflower oil in a 15cm non-stick pan. Pour in just enough mixture to cover the base of the pan, tilt to cover.

3 Cook for 30 seconds until the pancake batter is firm on the base.

4 To serve, pan-fry the prawns in a non-stick pan until hot. Add the tomato salsa and heat through. Spoon over the warm pancakes and top with guacamole, soured cream and rocket leaves.