Okay, it’s a rubbish title, but a tasty, quick, colourful and healthy food!
I’m calling it a pancake wrap, as it really is part way between the two, it’s made out of a batter, but is a bit more substantial than a pancake!
The pancake wrap holds together well, and the filling is full of the tastes of summer! Sweet carrot, peppery rocket, bright tomatoes,crunchy celery, creamy avocado.. the tangy dressing really lifts the wrap and pulls the flavours together.
The side I’m serving it with is our crispy potatoes to make a really filling meal.
For the pancake wrap
50g potato flour
40g brown rice flour
10g tapioca flour
1tsp oil (I used sunflower)
Half a teaspoon dried tarragon (not essential but very tasty)
Pinch of salt
For the veg
1 carrot scrubbed and cut into strips with a vegetable peeler
Large handful of Rocket
1 celery stick chopped
1 tomato sliced
Half an avocado sliced
About 2 tablespoons fresh coriander leaves
For the dressing
1tbsp extra virgin olive oil
Juice of half a lime
1 teaspoon cider vinegar
Pinch of salt
Heat a frying pan.
Mix together all the dry ingredients for the pancake wrap, so the flours are incorporated with each other, then whisk in the wet ingredients. Pour half of the mix into the hot pan and swirl round quickly to cover as much of the pan as possible, cook till the top looks dry then flip and cook for another couple of minutes.
Whisk together all the ingredients for the dressing.
Plate up by piling the veg onto the pancake wrap, then drizzle over the dressing and roll up for eating!