A simple and delicious way to enjoy breakfast, these thin, fluffy pancakes are baked in a pan and rolled with any number of toppings!
I know you’re thinking these fun rolled pancakes look like crepes, so they should be crepes. But may I ask you to reconsider? Because it isn’t. A crepe. And let me tell you why.
First of all, while they are thin and fluffy and the cooking method is similar to a crepe, the batter is different in ingredients and texture, and the resulting pancake is thicker and fluffier than a traditional thin, crispy-on-the-side crepe.
Second, they are not crepes. I mean, I don’t know what to say. They were rollup blender pancakes and they were proud of it.
It may seem strange to throw cottage cheese into a blender to make pancakes, but the smooth, silky batter bakes into some of the tastiest little pancakes we’ve ever made.
We’ve made them many times and we call them habits, but we’ve stuck to our favorite toppings: jam, nutella, maple syrup, and delicious melted butter and powdered sugar (not all of which are available, of course, unless you’re my 7-year-old , who loves to stuff everything in a car up to his mouth, and just yesterday ate a peanut butter, pickle, ham, provolone and ketchup sandwich, excuse me while I go hunting; .
I made them for the first time at my mother’s house when I visited them this summer.
She had these beautiful white 10-inch nonstick pans that she used for crepes (she was famous for her crepe-making skills, and the kids used it every time we saw her); I’ve included a picture below of the pancake roll recipe to give you a quick idea of what they should look like.
If you have a nonstick pan of any type and a wide, flat spatula, you’re in for a treat—they’re easy and quick to prepare. For example, keep an eye on the prize, otherwise you may end up with super burnt rollup pancakes instead of soft and fluffy rollup pancakes.
My parents brought out jam to slather on the pancakes and I’m sure I was convinced I needed huckleberry, plum and peach jam in my life forever. Best jam ever.
I will look for huckleberries to make jam. Wish me luck.
While I search (which is mostly in vain, you don’t have to tell me), enjoy these pancakes this weekend or next Tuesday or whenever.
Huckleberry jam or not, I’m sure you’ll find something delicious rolled into them.
Rollup blender pancakes
Yield: 12 pancakes
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 cup ground cheese tobacco
- 6 large eggs
- ½ cup (71 g) all-purpose or whole wheat flour
- ¼ teaspoon salt
- ¼ cup oil, canola, vegetable oil or coconut oil
- ¼ cup milk
- ½ teaspoon vanilla
- 2 tablespoons of sugar
Instructions
- Put all ingredients in a blender and blend until smooth.
- Heat a 10-inch nonstick skillet over medium heat until a drop of water bubbles on the surface. Spray lightly with nonstick cooking spray. Remove the pan from the heat and pour approx. Add 1/4 cup of the batter and swirl the pan around in a circle to form a fairly even circle of approx. 6 or 8 inches in diameter (it doesn’t have to be perfect).
- Over medium heat, cook until golden, about 1 minute, then use a wide, flat spatula to gently flip the pancake and cook for 30 seconds or so on the other side.
- Place the pancake on a plate and repeat with the remaining batter, spraying a few pancakes or so with cooking spray and making sure the pan is hot before adding another ball of batter (but not so hot that the pancakes burn – adjust the temperature if necessary ). Place the pancakes on top of each other while they cook.
- Serve with butter, jam, icing sugar, syrup, fruit and whipped cream – whatever your heart desires! Divide the filling in the middle and roll up to eat.
Note
Make Ahead: These pancakes can be cooked, cooled, stacked and sealed in a ziploc bag and refrigerated for a few days (reheat in the microwave or in a hot pan). They can also be frozen for several months.
