Ingredients
Method
- 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
Ingredients
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.
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