Blueberry pancake roll
Green tea truffles
Chocolate and wasabi brownie
Asian pear pudding
Melon sushi
Banana chawan mushi
Blueberry pancake roll
Shu creams
Mango tempura donuts
Lemon cotton cheesecake
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4
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.

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.
Whip the cream until it is just starting to form thick peaks. Fold in the melted white chocolate and the blueberries.
Divide the white chocolate cream between the pancakes and spread the mixture out a little.
Roll them up and then refridgerate them for at least 2 hours. Cut and serve.