Jelly Roll Pancakes
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 Tbsp. cooking oil
1/3 cup your favorite flavor jam, jelly, or preserves
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.