You are here: Home » Recipes » Lotta Lemon Pancake Roll-ups Lotta Lemon Pancake Roll-ups Recipe by American Profile Yield 4 servings A stunning blueberry sauce tops these sweet pancake roll-ups filled with cream cheese. PrintEmail Ingredients Syrup:2 cups fresh or frozen (thawed) blueberries1 cup light corn syrup2 teaspoons lemon juicePancakes:8 ounces light cream cheese2 tablespoons lemon juice1 teaspoon finely grated lemon zest2 tablespoons honey1 1/2 cups all-purpose flour1 teaspoon baking soda1/4 cup sugar1/2 teaspoon salt3 large eggs1 1/4 cups buttermilk1 cup milk2 tablespoons unsalted butter, divided1/2 cup chopped pecans, toasted Instructions Combine blueberries, corn syrup and lemon juice in a small saucepan. Simmer 10 minutes. Pour into a sieve and strain into a small bowl. 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. 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. 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. 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.