 Serves 4 |
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The idea behind this dish was to create something akin to the look of a sushi roll with
the pancake replacing the nori seaweed. The pancake isn't so visible so in the restaurant
I used a dark chocolate pancake which is achieved by adding 1 tbsp of cocoa powder to
the pancake mixture. Alternatively you could add 1 teaspoon of green tea powder for a green
pancake roll.
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For the pancakes little vegetable oil for frying 50g flour pinch salt 1 large egg 150ml (5floz) milk 25g (1oz) butter For the filling 120g (5oz) white chocolate 300ml (10floz) double cream 150g (6oz) blueberries |
Place you white chocolate in a metal or glass bowl and then place that on a pan of simmering
water to melt. Don't let the water boil too vigorously. Meanwhile, whisk the batter ingredients together intil smooth. If you wish you could use a food procesor or hand blender. The butter will need to be melted first. Place a non stick frying pan over a medium to high heat and add a little vegetable oil. Swirl it around to completely cover the surface and then remove any excess. Add one quarter of the batter to the pan and fry the pancakes until golden brown on both sides. Repeat for the four pancakes and place them on a work surface. |
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| Whip the cream until it is just starting to form thick peaks. Fold in the melted white chocolate and the blueberries. |  |
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| Divide the white chocolate cream between the pancakes and spread the mixture out a little. |  |
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| Roll them up and then refridgerate them for at least 2 hours. Cut and serve. |  |
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