Savoury Pancake Roll-Ups



250 ml Golden Cloud Flapjack/Pancake Mix
30 ml sesame seeds
Freshly ground black pepper, to taste
125 ml warm water
125 ml milk
5 ml sesame seed oil
1 egg, beaten
Sunflower oil for frying




250 g cream cheese
Salt and freshly ground black pepper, to taste
70 ml chopped chives
45 ml pickled ginger, chopped roughly
200 grams of your favourite savoury fillings.

To Serve:
Wild rocket leaves






  1. Mix the sesame seeds and black pepper into the dry Golden Cloud Flapjack/Pancake Mix. 
  2. Add the water, milk, sesame seed oil and egg and mix to a smooth batter. 
  3. Heat a little sunflower oil in a small non-stick frying pan and add enough batter to cover the base of the pan. 
  4. Fry until pancake appears dry on top, flip over and fry until golden and cooked. 
  5. Repeat with remaining batter. Allow to cool to room temperature.
  6. Divide the cream cheese between the pancakes and spread in an even layer. Sprinkle with ginger, chives and your favourite savoury filling and season to taste. Roll each pancake like a Swiss roll.
  7. Garnish with a sprinkle of extra black pepper and wild rocket leaves.

Optional: Wrap rolled pancakes in cling wrap, refrigerate for at least one hour. Cut into 2 cm slices, discarding uneven ends and serve at room temperature.

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.