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A Breakfast Pancake Roll is a fun twist on traditional pancakes. Imagine a soft, fluffy pancake wrapped around delicious breakfast fillings, perfect for breakfast, brunch, or even a snack! This recipe will guide you through making both the pancakes and the fillings. You can personalize the fillings based on your preferences, whether it’s savory or sweet. For this recipe, we’ll include a savory filling of scrambled eggs, bacon, and cheese.
Table of Contents
Ingredients
For the Pancakes:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
2 tablespoons unsalted butter (melted)
1 teaspoon vanilla extract
Butter or oil for cooking
For the Filling:
6 large eggs
4 slices of bacon
1 cup shredded cheddar cheese
2 tablespoons milk (for the scrambled eggs)
Salt and pepper, to taste
Fresh herbs (like chives or parsley) for garnish (optional)
Time & Temperature
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 breakfast rolls (depending on portion size)
Cooking Temperature: Medium heat for pancakes, medium-low for scrambled eggs and bacon
Instructions
Step 1: Preparing the Pancake Batter
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine the wet ingredients: In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract.
Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter—some lumps are okay. If you overmix, the pancakes could turn out tough.
Note: If you prefer thicker pancakes, reduce the amount of milk slightly. For thinner pancakes, add a little more milk until you reach your desired consistency.
Step 2: Cooking the Pancakes
Heat the pan: Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to prevent sticking.
Cook the pancakes: Pour ¼ cup of batter onto the hot pan for each pancake. Spread it out gently into a circle. Cook until bubbles begin to form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown on both sides.
Tip: If you want perfectly round pancakes, you can use a pancake ring or pour the batter into a small measuring cup to control the size and shape.
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