I have yet to meet a pancake I didnt like.
Crispy or soft, fluffy or flat, savory or sweetthey all stack up for a satisfying breakfast.
Im part of the rare plain pancake-eating species.
Maybe its because I like snacking so much.
A plain pancake with no toppings means I can walk around and do things while I casually chomp.
These roll-ups are a midway point between fluffy American-style pancakes and thin French crepes.
Theyre flexible like crepes, but have some baking powder in the mix to add a little levity.
The other main difference lies in the toppings.
You dont need to skip the flavorful toppings; just put them inside.
For about six roll-ups, chop about one cup of mix-ins.
I made a savory pancake with chopped turkey cold cuts, dry salami, and grated parmesan cheese.
If you use fruit or candy, check that you chop the pieces to the size of dried lentils.
Set these aside, theyll be added last.
Mix the dry ingredients together in one bowl and the wet ingredients in another.
Add the wet ingredients to the dry and whisk until thoroughly combined.
The batter will appear more watery than your normal pancake batter.
(you’re able to see in the picture that its rather thin.)
Pour in 1/3 cup of the batter, and swirl the pan to get an even, thin coating.
You may need to stir the batter before each pour if the add-ins settle to the bottom.
Use a rubber spatula to start rolling the pancake up as tightly as possible.
Let the pancake roll set for 10 or 20 seconds with the seam-side down.
Remove it from the pan and let it cool on a wire rack.
Repeat this for the rest of the batter.
I havent tested this yet, but I bet you could use this recipe to make a meanfrico pancakeroll-up.
In a measuring cup or small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry ingredients and whisk until fully combined.
The batter will be thin.
Add the mix-ins last.
Over medium heat, add enough butter to coat a frying pan, about a teaspoon.
Cook for about a minute, until the batter is almost completely dry.
Begin rolling tightly from the driest end with the help of a rubber spatula.
Once rolled up, continue to cook and crisp up the outside if desired.
Cool on a wire rack and serve on your way out the door.
