「バナナロールケーキ」Banana Rollcake

here's the post on one of my rollcakes made yesterday from Japanese hotcake mix. it was way easy! instead of add'n 100 ml water to make regular pancakes aka "hotcakes," the package recipe advised that with 200 ml water, you can make rollcakes.

so with 150 g hotcake mix, 1 egg & 200 ml water, i made 2 rollcakes - one banana with mascarpone cream & one with chestnut cream.

these hotcake rollcakes taste yummy in their own chewy & pancakey kinda way, but can not satisfy a craving for a real rollcake. still, they take less than 10 minutes from cook'n to cool'n to fill'n to roll'n to enjoy'n! =D

the chestnut one crack'd from being too thick, so no photos...=(

here's the banana mascarpone cream one:

and here's a shot of my batter cook'n stovetop in the tamagoyaki pan.

Hotcake Mix Rollcake

150 g hotcake mix

1 egg

200 ml water

1. mix all ingredients & heat on stove @ medium heat for 3 minutes.

2. flip the cake & press down the center, heat another 2 minutes.

3. let cake cool, fill, roll & enjoy!

Mascarpone Cream - mix equal portions of mascarpone cheese, whip'd cream & half portion of powder'd sugar, so 2:2:1 cheese:cream:sugar.

ENJOY!