Pancake rolls with peanut butter and banana cream

Pancake rolls with peanut butter and banana cream


For the test:

Wheat flour — 40-60 g
Chicken egg — 1-2 pcs.
Milk — 175 ml
Salt — 1 pinch
Sugar — 5 g
Butter (melted) — 30 g

For toppings and frying:

Nut paste with the addition of cocoa — 90 g (15 g per serving)
Banana — 1-2 pcs.
Cream from 35% fat content (chilled) — 200 g
Powdered Sugar — 50 g
Vegetable oil — for frying

100 g — 269 kcal
Servings — 6



1. Beat chilled cream with powder until stable peaks with a mixer.
2. Puree bananas.
3. Mix the bananas with cream and mix gently until a homogeneous cream is formed.
4. Put the cream while in the refrigerator.
5. Mix flour, salt and sugar.
6. Beat eggs, milk, and pre-melted butter until smooth.
7. Combine both mixtures gently and mix until a uniform dough is formed.
8. Heat a frying pan with a diameter of 24-26 cm, greased with vegetable oil. Spread 50 ml of dough evenly over the pan with a ladle.
9. Fry until cooked on both sides.
10. Repeat the procedure with the rest of the test.
11. Ready pancakes to cool slightly. Lubricate with nut paste with a spatula.
12. Spread a layer of banana cream on top.
13. Roll pancakes into rolls.
14. Sprinkle with nut paste and decorate to your liking.
Bon Appetit!

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