Lotta Lemon Pancake Roll-ups

  • Yield 4 servings

A stunning blueberry sauce tops these sweet pancake roll-ups filled with cream cheese.



2 cups fresh or frozen (thawed) blueberries
1 cup light corn syrup
2 teaspoons lemon juice
8 ounces light cream cheese
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1 cup milk
2 tablespoons unsalted butter, divided
1/2 cup chopped pecans, toasted


  1. Combine blueberries, corn syrup and lemon juice in a small saucepan. Simmer 10 minutes. Pour into a sieve and strain into a small bowl.
  2. To prepare the pancakes, beat cream cheese with an electric mixer for 1 minute. Add lemon juice, zest and honey; mix 1 minute more. Set aside.
  3. In a large bowl, combine flour, baking soda, sugar and salt. In another bowl, whisk together eggs, buttermilk and milk; fold into flour mixture until blended.
  4. Heat a large nonstick griddle or skillet over medium heat and melt 1 tablespoon butter. Spoon or pour 1/2 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on the surface; turn and cook 1 1/2 minutes longer. Transfer to warm oven and cook remaining batter, adding more butter as needed.
  5. Spread each pancake with 2 tablespoons cream cheese mixture; roll up. Place 2 rolls on each plate and sprinkle with pecans. Drizzle with syrup.

– Margee Berry, Trout Lake, Wash.




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