Roll Up Pancakes Food

PANCAKE ROLL-UPS

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.

FRUIT PANCAKE ROLL-UPS

Steps:

• In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired.

PANCAKE ROLLS

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.

ROLLED SWEDISH PANCAKES

Steps:

• Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

PANCAKE ROLL-UPS

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.

CHEESE & HAM PANCAKE ROLL-UPS

Steps:

• KIDS the writing in bold is for you ADULTS the rest is for you. FOR THE PANCAKES Tip in the flour, make a well, crack the eggs in dishes - whisk together. Tip the flour into a mixing bowl and make a well in the middle. Crack the eggs into separate dishes, remove any shell, and add to the flour. Tip in the butter, add a little milk and whisk until smooth.
• Whisk in the rest of the milk. Whisk in the rest of the milk, in a steady stream, until you have a smooth batter that is similar to the consistency of double cream. Now carefully pour the batter into a jug.
• Wipe the pan with oil and pour in the batter. Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot. Remove from the heat and pour in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
• Now flip the pancake. Take the pan off the heat and, using a spatula, loosen the pancake. Flip the pancake in the air (or simply turn it over with the spatula) and cook the other side. When cooked, put the pancake to one side, then repeat the procedure to cook 7 more pancakes.
• FOR THE ROLL-UPS Butter a baking dish, then scatter ham and cheese over pancakes. Heat oven to 200C/180C fan/gas 6. Butter a large baking dish. Now lay a pancake in front of you and scatter over some ham, spinach and cheese (remembering to save 25g of the cheese).
• Roll up the pancakes and put them into the dish. Carefully roll up the pancakes and put them into the buttered dish. Repeat with all the pancakes.
• Make the topping. In a small bowl, mix together the crème fraîche with the remaining cheese and spring onions, if you like.
• Spread the topping, then sprinkle over the breadcrumbs. Spread the topping over the pancakes, sprinkle with breadcrumbs and bake for about 30 mins until bubbling and golden. Serve with a salad or veg.

PANCAKE ROLL-UPS

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.