Make a batch of these easy pancake rolls and make everyone happy at breakfast by filling them with Nutella, peanut butter, or lemon curd!
Servings 10-12 pancakes
Author Dorothy Kern
1cupBisquick baking mixsee note
Fillings: lemon curdNutella, or peanut butter and honey/jam
Whisk Bisquick, egg, vanilla, and milk until thin. The batter will be very thin and will drip easily off a spoon.
Heat a small 7-8" frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you're making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
Top each pancake with desired filling and roll up. Serve warm.
Pancakes are good for up to 3 days if stored in the refrigerator. Or, layer each pancake between paper towels or wax paper and freeze in a ziploc bag for up to 1 month. To reheat, removed desired amount of pancakes from freezer and microwave each for 15-30 seconds.