Raspberry and Cream Pancake Rolls
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. Experiment away with different types of fruit and let me know which one is your favorite!
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. Experiment away with different types of fruit and let me know which one is your favorite!
- Carbohydrate 19.4480358652925 g
- Cholesterol 144.243580318089 mg
- Fat 15.22173439968 g
- Fiber 0.930895797112463 g
- Protein 6.79018538988119 g
- Saturated Fat 8.18103800248222 g
- Serving Size 1 1 Serving (98g)
- Sodium 1670.41703003769 mg
- Sugar 18.5171400681801 g
- Trans Fat 1.92908857190837 g
- Calories 239 calories
Step-by-step
- 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.
- 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.
Simmering the fruit, sugar, and lemon juice for fifteen minutes until the mixture begins to gel is the single most important step for achieving the right filling consistency. Fresh or frozen raspberries will break down under moderate heat, releasing their natural pectins while the lemon juice provides the necessary acid to help set the fruit. Chilling this reduction before combining it with the cream cheese prevents the dairy from melting or breaking.
Mixing the batter requires a careful hand to avoid toughness. Whisking the flour, baking powder, and salt together first ensures the leavening agent distributes evenly. Pouring the wet ingredients into a central well allows them to incorporate gradually into the dry components without overworking the gluten network, stopping as soon as the flour disappears from view.
Pouring the batter onto the hot griddle demands a specific technique to form an elongated shape rather than a standard round pancake. Ladling a quarter-cup of batter in an oval motion creates a surface area that accommodates the filling without tearing during the rolling process. Cook each side until lightly browned, yielding a pliable texture that bends without cracking.
Assembling the rolls while the pancakes are still warm ensures maximum flexibility. Spread the blended raspberry cream cheese mixture over each piece, roll snugly, and place them seam-side down to hold their shape naturally. Storing these rolls in the refrigerator or freezer requires careful layering to protect their structure until serving time.
