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Strawberry Pancake Roll-Ups

Source of Recipe


Sunset magazine



List of Ingredients



• 1½ quarts fresh strawberries, rinsed and hulled
  
• 6 Tbsp sugar
  
• 2 Tbsp lemon juice
  
• 8 ounces cream cheese, at room temperature
  
• 1½ cups all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 2 large eggs
  
• 1½ cups buttermilk
  
• 1 cup milk
  
• .
  
• Salad oil
  






Instructions



1. Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining 1 quart strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or spatula; discard residue. Whisk ¼ cup sugar and the lemon juice into the strawberry purée.
   
   
2. In the blender or food processor (no need to rinse), whirl cream cheese and ½ cup of the strawberry purée until blended and smooth.
   
   
3. In a bowl, mix flour, baking soda, salt, and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.
   
   
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350° F). When hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in ½-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1½ to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200-degree oven. Coat pan with more oil as necessary to cook remaining pancakes.
   
   
5. Spread each pancake with about 2 tablespoons cream cheese mixture, and roll up. Set two roll-ups on each plate; top evenly with sliced strawberries, and drizzle with a little strawberry purée; serve with remaining purée to add to taste.
   
   Makes about 8 roll-ups
   (4 servings)