Sweet Pancake Sushi Rolls
Light, fun, and endlessly customisable, these Sweet Pancake Sushi Rolls are perfect for school lunchboxes or an after-school snack. Soft, golden pancakes are wrapped around a creamy vanilla filling with bursts of fresh seasonal fruit, then sliced into bite-sized “sushi” pieces that look as gorgeous as they taste.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
For the Pancakes
- 1 cup plain flour
- 1 cup milk
- 1 egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil, for cooking
For the Filling
- 150g cream cheese, softened
- 2 tbsp icing sugar
- ½ tsp vanilla extract
- Fresh fruit of your choice
- Dark or milk chocolate shavings (optional)
- Flaked almonds (optional)
- Extra icing sugar, for dusting
For the Dipping Sauce (optional)
- ½ cup raspberry purée or berry coulis
How do I make it?
- In a bowl, whisk together flour, milk, egg, melted butter, vanilla, and salt until smooth.
- Heat a non-stick frying pan over medium heat and lightly grease it.
- Pour in a thin layer of batter, swirling the pan to coat the base.
- Cook 1–2 minutes per side until lightly golden.
- Transfer to a plate and repeat until batter is used. Allow pancakes to cool slightly.
- Prepare the filling in a small bowl by mixing the cream cheese with icing sugar and vanilla until smooth and spreadable.
- To assemble the rolls, lay one pancake on a board. Spread a thin, even layer of cream cheese over the surface.
- Arrange fruit in a line along one edge of the pancake and roll the pancake up tightly, enclosing the fruit.
- Use a sharp knife to slice into 3–4 cm “sushi” pieces.
- Repeat with remaining pancakes.
- Dust lightly with icing sugar and sprinkle with almonds or extra chocolate shavings if desired.
- Serve with raspberry dipping sauce, if desired.
