Raspberry and Cream Pancake Rolls

Skip to content Home Menus Recipes Resources Chick Chat Extras Search for: previous post next post Raspberry and Cream Pancake Rolls Print Pancakes are a staple in my house. The kids love them and they require very little thought. What they do require though is plates and utensils. That’s where these handy pancake rolls come in. They are sweet enough to not need syrup–eliminating those dreaded sticky fingers– and they are just the right size for little hands to pick up. They are even portable on the hectic mornings when you are loading up everyone to go to school. (I know, I’m sorry I even mentioned it! My daughter goes back in six weeks and there are still clothes to buy, backpacks to pick out, and tears to shed over no more days at the pool.) Experiment away with different types of fruit and let me know which one is your favorite! Raspberry and Cream Pancake Rolls Author/Source: Katie @ Onceamonthmom.com Ingredients: 1.5 cups all-purpose flour 1 Tablespoon baking powder 0.25 teaspoons salt 2 eggs 1 cup milk 1 Tablespoon honey 2 Tablespoons butter, melted Raspberry Cream Cheese 0.5 cups raspberries, fresh or frozen 0.25 cups sugar 2 Tablespoons lemon juice 8 ounces cream cheese 0.5 cups powdered sugar Directions: In a small saucepan on the stove, heat the raspberries, sugar and lemon juice, mashing raspberries as you mix. Simmer for 15 minutes or until mixture begins to gel a bit. Remove from heat and chill. In a large bowl, stir together the flour, baking powder, and salt. Make a well in the flour and pour in the egg, milk, honey, and butter. Mix until just combined. Once raspberry mixture has cooled a bit, place 1/2 of raspberry mixture, cream cheese and powdered sugar in a small blender or food processor, pulse until well blended. Set aside. Pour 1/4 cup of batter onto a heated griddle, taking care to make long pancakes and cook each side until lightly browned. Remove from griddle and allow to only cool for a few moments before spreading cream cheese mixture and rolling. You may use a toothpick to secure if having trouble but seam-side down works also. Serve covered in remaining raspberry sauce if you desire. Freezing Directions: Follow directions as indicated above to the point of rolling the pancakes. Once rolled, flash freeze them for an hour or so then add them to a gallon freezer bag for freezing. Place remaining raspberry sauce in a pint freezer bag for use when serving, if desired. To serve: Thaw in refrigerator and serve. You may also defrost in microwave to slightly warmed.