Pancake Roll-Ups
Stuff these soft and fluffy crepe-like pancake roll-ups with butter and powdered sugar. Dip them in Nutella or syrup! They're a great finger food to serve for breakfast or brunch.
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Servings: 18 pancakes
INGREDIENTS
- 1 1/2 cups (177g) all purpose flour gluten-free if needed
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (25g) granulated sugar
- 2 1/4 cups (650ml) milk
- 3 Tablespoons (42g) unsalted butter melted and cooled slightly
- 1 egg
- Toppings: powdered sugar, syrup, whipped cream, Nutella, lemon curd, peanut butter, etc. for dusting
INSTRUCTIONS
- Whisk together the dry ingredients in a medium bowl, including the flour, baking soda, salt, and sugar.
- Add the melted butter, egg, and milk, and whisk until no lumps remain, being careful not to over-mix.
- Spray a small frying pan with cooking spray and warm on medium-high heat. Pour approximately 1/4 cup batter into the pan. Us ethe handle of the pan to swirl the batter around until it covers the bottom of the pan. Cook for about 2 minutes, until bottom is golden brown. Flip and cook for another minute or so. Carefully transfer the pancake to a clean plate. Repeat until all the batter is gone.
- While the pancakes will warm, spread with butter and dust with powdered sugar. You can also spread any other filling inside like peanut butter, Nutella, cream cheese and strawberries, etc. Take one end of the pancake and roll it up. Serve with whipped cream and syrup.
Recipe Equipment
Small saucepan
Mixing bowl
Notes
*Nutrition information does not include filling, toppings or syrup.
Nutrition
Serving: 3pancakes | Calories: 244kcal | Carbohydrates: 38.8g | Protein: 7.4g | Fat: 6.9g | Cholesterol: 48.1mg | Sodium: 249mg | Fiber: 0.9g | Sugar: 13.1g | Vitamin A: 63.7IU
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