Recipe

Strawberry Pancake Roll-ups Recipe

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Ingredients

2 tbsps lemon juice
6 tbsps sugar
1 1/2 quarts fresh strawberries, rinsed & hulled
8 oz cream cheese, at about room temp
2 large eggs
1 tsp baking soda
1 c milk
1 1/2 c buttermilk
1 1/2 c all-purpose flour
Salad oil
1/2 tsp salt

Directions

Step #1 Thinly slice 2 c strawberries.
Step #2 In a mixer or food processor/blender, whirl remaining 1 quart strawberries until smooth.
Step #3 Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue.
Step #4 Whisk 1/4 c sugar & the lemon juice into strawberry purée.
Step #5 In the mixer or food processor/blender (no need to rinse), whirl cream cheese & 1/2 c of the strawberry purée until mixed & smooth.
Step #6 In a bowl, salt, mix flour, baking soda, & remaining 2 tbsps sugar.
Step #7 In another bowl, buttermilk, whisk eggs, & milk just to mix.
Step #8 Whisk milk mixture into flour mixture just until evenly moistened.
Step #9 Place a nonstick griddle or a 12-inch nonstick frying pan over med-heat/flame (350°); when hot, coat lightly with oil & adjust heat to maintain temperature.
Step #10 Spoon batter in 1/2-c portions onto griddle & cook this until pancakes are browned on the bottom & edges begin to look dry, about 2 mins; turn with a wide spatula & brown other sides, 1 1/2 to 2 mins longer.
Step #11 As pancakes are cooked, transfer to baking sheets & keep warm in a 200° oven.
Step #12 Coat pan with more oil as necessary to pan to cook remaining pancakes.
Step #13 Spread each pancake with about 2 tbsps cream cheese mixture & roll up.
Step #14 Set two roll-ups on each plate, top evenly with sliced strawberries, & drizzle with a little strawberry purée; serve this with remaining purée to add to taste.
Enjoy the Strawberry Pancake Roll-ups recipe

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Strawberry Pancake Roll-ups Recipe

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