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Easy Pancake Rolls, 3 ways
Make a batch of these easy pancake rolls and make everyone happy at breakfast by filling them with Nutella, peanut butter, or lemon curd!
Yield 10 -12 pancakes
Serving Size 1 pancake
Ingredients
1 cup Bisquick baking mix see note
1 egg
1/4 teaspoon vanilla extract
3/4 cup nonfat milk
Fillings: lemon curd Nutella, or peanut butter and honey/jam
Instructions
- 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.
- Top each pancake with desired filling and roll up. Serve warm.
- 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.
Nutrition Information
Serving: 1pancake | Calories: 150kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Cholesterol: 19mg | Sodium: 129mg | Sugar: 2g
Nutritional information not guaranteed to be accurate
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