PANCAKE ROLLS

Pancake Rolls image

Provided by Food Network

Time 5h

Yield 8 to 12 large pancakes

Number Of Ingredients 25

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Ingredients

Buttermilk Pancake Mix, recipe follows
Vanilla yogurt
Butter, for cooking
Fresh blackberries
Fresh blueberries
Fresh raspberries
Fresh strawberries
Homemade Granola, recipe follows
3 1/2 cups all-purpose flour
6 large eggs
4 cups fresh buttermilk
6 teaspoons baking powder
1 1/2 cups milk
1/2 cup sparkling lemon soda (to make the pancakes really fluffy)
4 ounces Almonds
4 ounces pecans
4 ounces walnuts
1 pound old-fashioned oats
1/2 tablespoon ground cinnamon
1/4 tablespoon ground nutmeg
1 cup maple syrup
1/4 cup honey
1 stick butter, cut into pieces
1 orange, zested and juiced (use a small grater to get zest)
1/4 cup water

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.

Omar Boyce

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These pancake rolls are a great addition to any brunch menu. They're easy to make and always a crowd-pleaser.

monica simson

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I've made these pancake rolls several times now, and they're always a hit. They're the perfect way to impress your friends and family.

Ali Mumtaz

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These pancake rolls were a fun and easy way to make a special breakfast for my kids. They loved them!

ALPHONZO TAYLOR

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I'm not a huge fan of sweets for breakfast, but these pancake rolls were surprisingly light and refreshing. I'll definitely be making them again.

David Younger

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These pancake rolls were a great way to use up some leftover pancakes. They were quick and easy to make, and they tasted great.

Peter Charlie

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I'm always looking for new ways to make pancakes, and these pancake rolls were a great find. They're a fun and delicious way to enjoy this classic breakfast food.