Pancake Rolls

These wee rippers are absolutely amazing for dinner, brunch or picnics!

Wrap your laughing gear around them & you won’t be disappointed!

They’re a sausage roll wrapped in pancake instead of pastry then crumbed & fried!

FABULICIOUZ!

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Start with making your basic pancakes by bunging in a mixing bowl 1 cup flour, 1 cup milk, 1 egg & a good pinch of salt then giving it a jolly good whisk to form a smooth batter. Gently heat up a flat bottomed pan, spray with some oil & pour enough of the batter to thinly coat the pan base, you’ll probably need to channel your inner chef with some fancy wrist swirling action. When bubbles appear all over the surface, the pancake is ready to carefully flip. Allow the other side to colour slightly before sliding out onto a plate. Crack on with the rest of the batter to make all your pancakes.

Whilst the pancakes are cooling, grab another mixing bowl to make the filling. In goes 500g of your favourite mince (we like a blend of pork & veal) along with 1 teaspoon of minced garlic & 1 & 1/2 tablespoons of maple syrup. Then season it ever so generously with my kitchen trilogy of salt, white pepper & paprika, along with a sprinkling of dried mixed herbs. Mash it all up to combine really well before forming into sausage shapes.

Next it’s production line time!

Station 1 is the mince sausage shapes.

Station 2 is the pancakes.

Station 3 is a bowl of flour.

Station 4 is a bowl of egg wash.

Station 5 is a bowl of crumb.

I think you can all see where this is going, right?! Take a mince sausage shape, place it on the third of the pancake that’s closest to you then fold over the small pancake section to encase the sausage before tucking in each side of the pancake & rolling up fully. Basically, use the pancake exactly the same as a Rice Paper round. Dust the roll in the flour ever so carefully as the little blighter will be fighting to unfurl before dipping in the egg wash, this is where it all holds together & finally coat in the crumb. Line them all up on a waiting tray or plate as you get on with it.

Heat up a solid glug of oil in a frypan over the lowest setting possible & shallow fry each roll gently, turning to get a good colour. This will take about 10 minutes on each roll, then whack them in a 150c oven for about another 10 minutes just to ensure the middle is cooked all the way through.

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