Cherry Bomb Pancake Rolls (Print Version)
Rolled pancakes with cherry jam and chocolate ganache, sliced sushi-style then dipped in rich dark chocolate.
# Ingredients:
→ Pancake Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
240 ml whole milk
04 -
25 g granulated sugar
05 -
0.25 tsp salt
06 -
30 g unsalted butter, melted, plus extra for cooking
07 -
1 tsp vanilla extract
→ White Chocolate Ganache
08 -
115 g white chocolate, finely chopped
09 -
60 ml heavy cream
→ Filling & Assembly
10 -
150 g cherry jam
11 -
115 g dark chocolate, chopped
12 -
1 tsp coconut oil or neutral oil (optional, for chocolate dip)
13 -
Fresh cherries or maraschino cherries, for garnish (optional)
# Steps:
01 -
In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract. Gradually incorporate the wet mixture into the dry ingredients, whisking until the batter is smooth. Allow the batter to rest for 10 minutes.
02 -
Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour approximately 60 ml batter into the pan, swirling to coat the base in a thin layer. Cook for 1–2 minutes until the edges lift, then flip and cook an additional 30 seconds. Repeat to make 4–5 pancakes. Allow to cool completely.
03 -
Place chopped white chocolate in a bowl. Heat cream in a small saucepan until steaming, then pour over the chocolate. Allow to sit for 2 minutes, then stir until smooth and glossy. Let cool until spreadable but still soft.
04 -
Lay a cooled pancake flat. Spread a thin, even layer of cherry jam over the surface, then top with a layer of white chocolate ganache. Roll up tightly from one edge. Repeat this process with remaining pancakes.
05 -
Wrap each rolled pancake in plastic wrap and refrigerate for at least 30 minutes to firm. Remove the wraps, then use a sharp knife to slice each roll into approximately 2.5 cm thick pieces.
06 -
Melt dark chocolate and coconut oil (if using) in a heatproof bowl set over simmering water, or microwave in 20-second intervals until smooth. Dip one end of each pancake piece into the melted chocolate. Arrange rolls on a parchment-lined tray and chill until the chocolate is set.
07 -
Top each roll with a fresh cherry or half a maraschino cherry if desired for an attractive flourish.
# Notes:
01 -
For variation, substitute cherry jam with raspberry or strawberry preserves.
02 -
A touch of Kirsch (cherry liqueur) enhances the cherry flavour—stir 1 tsp into the jam if desired.
03 -
Dust with powdered sugar or serve alongside whipped cream for added indulgence.
04 -
Use a 1:1 gluten-free flour blend to create a gluten-free version.