Pancake Rolls Recipes

PANCAKE ROLL-UPS

Steps:

• Cook sausages as directed on package. Cover to keep warm.
• Meanwhile, make pancakes as directed on box, using 2 cups pancake mix and 1 1/2 cups water.
• Wrap each pancake around a sausage; place seam side down on serving platter. Sprinkle with powdered sugar. Serve with maple syrup.

PANCAKE ROLLS

Steps:

• Wash and cut the fresh fruit (any seasonal fruit works in this dish). Melt some butter over low heat in a 10-inch frying pan or griddle. Pour an 8-inch round of Buttermilk Pancake Mix in the pan. The pancake will "swell." If it is too thick, pat it down. Cook until golden brown on the bottom, and then flip the pancake and cook the other side until golden brown.
• Place the huge pancake on a warm plate. Spread the pancake with vanilla yogurt. Next, sprinkle a handful of the fresh mixed fruit on the pancake. Roll the pancake so you create a big roll, like a burrito. Smother more vanilla yogurt and fresh fruit on the top of the pancake roll. Scatter 2 tablespoons of Homemade Granola over the pancake roll. Eating Time: GONE IN A FLASH - THIS IS DELICIOUS!
• 2 1/4 teaspoons salt
• Mix the flour, baking powder and salt together in a large bowl. Beat the eggs, buttermilk and milk together in another bowl. Then add to the flour mixture. Mix these ingredients together until almost smooth. Finally, add the sparkling lemon soda and mix in quickly - do not over beat this stage. Put the mix in the refrigerator for 2 hours to allow the mix to "raise." You can also make this the night before and leave overnight; it will be ready for breakfast.
• Preheat the oven to 225 degrees F. Chop the almonds, pecans and walnuts into small pieces. Mix the nuts with the oats, cinnamon, nutmeg, syrup, honey, 1/4 cup water, butter, orange zest and juice in a large bowl. Spread out on a large baking sheet. Toast in the oven for 2 hours. Every 30 minutes, stir the mix and make sure that it is all toasted. Beware - if the oven is too hot it will burn instead of toasting. The granola is ready when all the moisture has been absorbed. Take out of the oven, cool and store in an airtight container.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.