WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Jelly Roll Pancakes

1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

2 eggs
3 Tbsp. cooking oil
1/3 cup your favorite flavor jam, jelly, or preserves
Confectioners’ sugar

Once rolled, keep warm on a plate in a 250°F oven until all are cooked, so everyone can enjoy the pancakes all at the same time.

In medium bowl, stir together flour, baking powder and salt. In small bowl or in blender, beat milk, eggs, and oil. Stir egg mixture into flour mixture just until blended—a few lumps may remain. Heat greased or nonstick griddle or skillet over medium-high heat until a drop of water “dances” on the pan surface. Pour about 1/4 cup batter for each pancake. Cook until bubbles on top burst. Turn and cook on second side. Lift out with spatula. (Cook the pancakes until just golden brown on both sides—if overcooked they won’t roll up as easily.) Let the pancakes cool for just a minute or two before you roll them up. Spread each pancake with about 2 tsp. jam. Roll up and place on serving plate, seam-side down. Keep warm in 250°F oven. Sprinkle with confectioners’ sugar, if desired. Makes 8 (6-inch) pancakes.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News