My friend Angela asked recently for another new recipe, so here goes! This is a breakfast pancake recipe, similar in taste and texture to crepes, called "Swedish Roll-Ups." The recipe came from Minnesota Mornings, a great cookbook put together by the Minnesota Bed & Breakfast Association. These are great pancakes to whip up when you only have a few minutes and you want to eat something other than the usual for breakfast! Give them a try!
2 Tbsp butter, melted
2 cups milk
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp cinnamon
2 Tbsp sugar
Combine all ingredients in a blender, mix well, scraping down sides of blender if necessary. Spray a small skillet lightly with non-stick cooking spray; preheat to medium.
Pour a thin layer of batter in pan (about 2 Tbsp for a small pan, 3 Tbsp for a bit larger pan.) Move pan in a circular motion to create crepe-sized pancakes. Cook the first side until the edges start to look slightly brown and dry (about 30 seconds), watching closely as batter cooks quickly. Turn and cook second side about 15 seconds. Repeat procedure with remaining batter. Roll up each pancake and serve immediately with syrup, or spread the insides of the pancake with a bit of jam or preserves, roll up and serve.
We had these for breakfast this morning and I still have some batter left for a few more pancakes tomorrow morning. Chloe ate three by herself, Clara Anne ate one, and I find that 4-5 usually satisfy me. Because of the eggs, though the pancakes are light and tasty, they are also more substantial in a protein-y sort of way than your traditional bread-y pancakes. Enjoy!