Rolled Pancakes

By clawson

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cup reduced fat milk
• 1 tablespoon unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/4 cup light brown sugar for sprinkling

Details

Servings 10
Cooking time 30mins
Adapted from everydaydiabeticrecipes.com

Preparation

Step 1

What To Do:

In a small bowl, whisk flours, baking powder, and salt. In a medium bowl, beat eggs, milk, butter, and vanilla; slowly whisk into flour mixture until almost smooth.

Heat a 6-inch skillet over medium heat until hot. Spray with cooking spray.

Pour 1/4 cup batter into skillet, swirling the skillet to spread evenly. Cook 2 to 3 minutes, or until edges start to separate from sides of skillet. Carefully flip over and cook 1 to 2 more minutes, or until golden.

Transfer pancake to a plate, sprinkle with brown sugar, roll up, and serve. Repeat with remaining batter.

In a small bowl, whisk flours, baking powder, and salt. In a medium bowl, beat eggs, milk, butter, and vanilla; slowly whisk into flour mixture until almost smooth.

Heat a 6-inch skillet over medium heat until hot. Spray with cooking spray.

Pour 1/4 cup batter into skillet, swirling the skillet to spread evenly. Cook 2 to 3 minutes, or until edges start to separate from sides of skillet. Carefully flip over and cook 1 to 2 more minutes, or until golden.

Transfer pancake to a plate, sprinkle with brown sugar, roll up, and serve. Repeat with remaining batter.