Our brains (and stomachs) are programmed to swoon over crazy food combinations—“frankenfoods,” if you will. The more bizarre, the better. But of all things, why pancakes and sushi? Well, the first reason is a no-brainer. You can literally buy a box of pre-made mix and get instant breakfast gratification. It’s also not far off from a seaweed wrapper. (OK, maybe it is.) Meanwhile, sushi just sounds ridiculous as a breakfast food—which means that I had to make it happen. And so pancake sushi was born.

Extra Crispy is no stranger to frankenfoods. Pumpkin spice latte breakfast casserole? Check. Breakfast turducken? Yes, please. We’ve also talked about cereal cocktails, bacon-wrapped burritos, and everything in between. The simplicity of a pancake makes it the perfect victim—uh, ingredient—for a frankenfood. The good ol’ buttermilk pancake is a classic, after all. It’s like a canvas, ready for your favorite fixings. And much like food on a stick, turning breakfast into sushi is a game changer. At least that's what I tell myself.

Pancake Sushi

Ingredients

Directions

  1. Make a large, thin pancake using your favorite pancake batter. Try to create an oval shape, if you can. The pan should be generously greased.

  2. Slice the long sides of the oval into straight edges.

  3. While it's still warm, place the pancake on a clean kitchen towel. Carefully roll it up, starting at one of the straight edges.  Let it cool for a few minutes. 

  4. Unroll the pancake and add a light layer of Nutella or peanut butter.

  5. Sprinkle on some coconut flakes or confectioners' sugar.

  6. Add a banana and roll the pancake up.

  7. Slice with a sharp knife and place on a plate. Top with chocolate syrup, confectioners' sugar, and whipped cream. Serve with berries.