Strawberry Cream Cheese Pancake Roll-ups
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Friday, March 21, 2014

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Strawberry Cream Cheese Pancake Roll-ups

Kelly Mike - Friday, March 21, 2014


  • 3 cups fresh strawberries, sliced, divided
  • 1/4 cup granulated sugar, plus more if needed
  • 1 teaspoon fresh lemon juice
  • 8 ounces cream cheese, at room temperature
  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 + 1/2 cups buttermilk
  • 1 cup milk
  • butter or cooking spray, for greasing the pan
  • confectioners' sugar


Process 1 cup of the strawberries in a blender or food processor until smooth. Strain the puree through a wire mesh into a bowl pushing it through with the back of a wooden spoon. Add back to the blender or food processor with the cream cheese, lemon juice and sugar. Process until smooth. Taste and add more sugar if desired.
In a large mixing bowl whisk together the flour, baking soda, salt, and remaining 2 tablespoons sugar.
In a separate bowl whisk eggs, buttermilk, and milk until just blended then whisk this mixture into the flour mixture just until evenly moistened.
Heat a large non-stick griddle or frying pan over medium heat and grease with a small pat of butter or cooking spray.
Pour 1/3 cup portions into the middle of the pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and cook the other side until golden brown.
To keep the pancakes warm as you're making them set on a small baking sheet and place in a 200 degree F. oven.
Spoon about 2 tablespoons cream cheese mixture onto each pancake and roll up. Drizzle more sauce over top, sprinkle with sliced strawberries and confectioners' sugar.


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