Pancake Roll Ups Recipes
PANCAKE ROLL-UPS
What a great treat for Sunday brunch! These are easy to make and quite elegant! So many topping ideas come to mind.
Provided by MizzNezz
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the 1/2 cup sugar with the lemon peel, set aside.
- Mix flour, salt, and remaining sugar.
- Beat eggs, milk and butter; stir into dry ingredients.
- Pour batter by 1/3 cupfulls on lightly greased hot griddle.
- Cook on each side until light brown.
- Sprinkle with reserved sugar mixture.
- Roll up and keep warm.
- Serve with your favorite topping.
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- Spray the skillet with cooking spray. Add 1/2 cup of the batter to the center of your heated skillet. Once small bubbles start to form flip the pancake to the other side. Let it cook for another minute or so until golden brown.
- Optional toppings: Spread the top with butter and sprinkle with 1 Tablespoon of sugar. Or serve with syrup, powdered sugar, or fresh fruit. Enjoy!
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- Whisk Bisquick, egg, vanilla, and milk until thin. The batter will be very thin and will drip easily off a spoon.
- Heat a small 7-8" frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
- Pancakes are good for up to 3 days if stored in the refrigerator. Or, layer each pancake between paper towels or wax paper and freeze in a ziploc bag for up to 1 month. To reheat, removed desired amount of pancakes from freezer and microwave each for 15-30 seconds.
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