Quick Pancake Wraps Recipes

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

QUICK PANCAKE WRAPS

Steps:

• 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.

BEST QUICK PANCAKES

Steps:

• Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
• Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
• Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
• Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.

QUICK AND EASY PANCAKES

Steps:

• In a bowl or mixing jug, whisk together egg, sugar and half of milk (2/3 cup).
• Add the flour and mix throughly.
• Then add remaining milk (2/3 cup) and baking powder. It should be the consistency of thick cream.
• (Optional): Add 1-1/2 tsp oil if you have trouble with sticking.
• Beat until smooth.
• Pour about a soup spoon sized amount onto a pre-heated lightly greased frying pan or griddle (You will need to start about medium high heat but after a few rounds you will need to drop it back to medium).
• Flip with a spatula when the top is all bubbly (should be a lovely golden colour), and cook the other side (~45 seconds/side depending on stovetop).
• Remove from pan and pile up on a plate (cover with a paper towel until served).
• Serve with whatever you like and enjoy.

QUICK PANCAKE SYRUP WITH CREAM

Steps:

• Put the brown sugar, heavy cream and light corn syrup in a medium size saucepan.
• Heat over medium-high heat, stirring frequently.
• Once mixture starts to boil, stir nonstop for one minute. Remove from heat. Serve at once.

BREAKFAST PANCAKE WRAPS

Steps:

• Add water to pancake mix as directed on package, then use to make 6 (5-inch) pancakes, using about 1/2 cup batter for each pancake.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or until set, stirring occasionally. Remove from heat. Stir in sausage; top with TACO BELL® Shredded Breakfast Fiesta Cheese. Cover. Let stand 3 min. or until cheese is melted.
• Spoon egg mixture onto pancakes; fold in half.