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Asian recipes

Deep-fried ice-cream pancakes

25 minutes

Deep-fried ice-cream pancakes

By Thashendran Gounder

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 300g kit pancake or flapjack mix
300 ml full-cream milk
4 t Woolworths orange essence
1 large free-range egg
2 T sunflower oil
8 scoops vanilla ice-cream
100 g cake flour
2 free-range eggs, beaten
100 g breadcrumbs
2 cups sunflower oil

Method

Make the pancakes using the *pancake mix, milk, essence, egg and oil, according to the package instructions and set aside to cool.

Cut the ice cream into blocks and freeze until solid.

Place a block of ice cream into the centre of each cooled pancake and fold to close. Return to the freezer and freeze until solid.

Dip each ice-cream-filled pancake first in the flour, then in the beaten egg and finally into the breadcrumbs, ensuring the entire surface of each parcel is evenly coated in crumbs.

Repeat the process three times, refreezing after each crumbing.

Heat the oil in a large saucepan until very hot. Carefully place the filled pancakes into the hot oil and deep-fry until golden (do this in batches, if necessary). Serve immediately.

*Cook's note: if you don't have the ready-pancake mix, you can easily make pancakes yourself using our recipe for caramelised buttery pancakes.

Discover more pancakes recipes here.

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Chocolate mousse, espresso sabayon with roasted strawberries

Chocolate cookies with braaied marshmallow centres

Crunchy fried banana with salty caramel sauce

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

Peanut butter-butterscotch and caramelised banana tarts

Shortbread dippers with honey-caramel sauce

Tart au chocolat

Plum semifreddo

Italian macaroons (macarons)

Baked dark chocolate pudding

Cheat’s salted caramel

Deep-fried ice-cream pancakes

Deep-fried ice-cream pancakes

Ingredients

Method