Pancake Rolls
Recipe by Amy Beh

Ingredients
· 125g self-raising flour
· Pinch of salt
· 35g castor sugar
· 1 small egg
· 250ml fresh milk
· 1 tbsp honey
· 10-12 cocktail hot dogs Sauce (combined)
· 2 tbsp chilli sauce
· 1 tbsp tomato sauce
· 1 tbsp wasabe
· 1 tbsp prepared mustard

Method

ADD salt and sugar to sifted flour in a mixing bowl. Combine honey and milk in a jug. Break egg into the flour and pour in the milk mixture. Whisk into a smooth batter. Strain the batter and leave in the refrigerator for 10 minutes. Blanch hotdogs in boiling water for 2 minutes. Remove and pat dry. Heat a non-stick pan over low heat. Pour in a tablespoon of batter. Use the spoon to spread the batter into a long triangular strip. Keep the heat low and cook until the surface of the pancake starts to bubble and begins to set. When the bottom of the pancake is lightly golden, place a cocktail hotdog on the rounded end of the pancake. Roll up the pancake to the thin long end to secure the hotdog. Remove the roll from the pan. Serve with the prepared sauce. Sprinkle toasted sesame seeds over the pancakes.