PANCAKE ROLLS
Provided by Food Network
Categories main-dish
Time 5h
Yield 8 to 12 large pancakes
Number Of Ingredients 25
Steps:
- Wash and cut the fresh fruit (any seasonal fruit works in this dish). Melt some butter over low heat in a 10-inch frying pan or griddle. Pour an 8-inch round of Buttermilk Pancake Mix in the pan. The pancake will "swell." If it is too thick, pat it down. Cook until golden brown on the bottom, and then flip the pancake and cook the other side until golden brown.
- Place the huge pancake on a warm plate. Spread the pancake with vanilla yogurt. Next, sprinkle a handful of the fresh mixed fruit on the pancake. Roll the pancake so you create a big roll, like a burrito. Smother more vanilla yogurt and fresh fruit on the top of the pancake roll. Scatter 2 tablespoons of Homemade Granola over the pancake roll. Eating Time: GONE IN A FLASH - THIS IS DELICIOUS!
- 2 1/4 teaspoons salt
- Mix the flour, baking powder and salt together in a large bowl. Beat the eggs, buttermilk and milk together in another bowl. Then add to the flour mixture. Mix these ingredients together until almost smooth. Finally, add the sparkling lemon soda and mix in quickly - do not over beat this stage. Put the mix in the refrigerator for 2 hours to allow the mix to "raise." You can also make this the night before and leave overnight; it will be ready for breakfast.
- Preheat the oven to 225 degrees F. Chop the almonds, pecans and walnuts into small pieces. Mix the nuts with the oats, cinnamon, nutmeg, syrup, honey, 1/4 cup water, butter, orange zest and juice in a large bowl. Spread out on a large baking sheet. Toast in the oven for 2 hours. Every 30 minutes, stir the mix and make sure that it is all toasted. Beware - if the oven is too hot it will burn instead of toasting. The granola is ready when all the moisture has been absorbed. Take out of the oven, cool and store in an airtight container.
PANCAKE ROLL-UPS
Provided by Food Network
Time 15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Cook sausages as directed on package. Cover to keep warm.
- Meanwhile, make pancakes as directed on box, using 2 cups pancake mix and 1 1/2 cups water.
- Wrap each pancake around a sausage; place seam side down on serving platter. Sprinkle with powdered sugar. Serve with maple syrup.
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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PANCAKE ROLL UPS | THE RECIPE CRITIC
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Reviews 2Category BreakfastCuisine AmericanTotal Time 5 mins
- 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!
EASY PANCAKE ROLLS, 3 WAYS - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (1)Calories 150 per servingEstimated Reading Time 5 mins
- 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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