Pancake Roll with Pineapple Banana Filling

I wanted to do something a little different with pancakes and fruit. So I whipped this up this morning!


Pancake Roll with Pineapple Banana Filling

Use your favorite pancake batter recipe and add more liquid to make the batter thinner. Prepare your pan or skillet and make 8" round pancakes. You can make the pancakes larger if you have a big appetite!  Watch carefully so the cakes don't burn. You should end up with big thin cakes.

Filling mixture
1 c. orange/pineapple juice
1 TBSP. cornstarch
1 TBSP. turbinado sugar
1/2 c. pineapple tidbits, fresh or canned
1 banana sliced into 1/4" slices
strawberries and coconut optional

-In a small saucepan, whisk together the juice, cornstarch and sugar.
-Bring to a boil. Reduce heat and simmer for 2 minutes or until it starts to thicken.
-Turn off heat. Gently stir in the pineapple and banana slices. Let sit a few more minutes.

Take a prepared pancake and put about 1/4 c. sauce mixture in the middle. This will be a little messy. Gently roll up the pancake and place seam side down on a plate. Top with more of the filling mixture.

You can also top it off with homemade coconut whip cream and pecans!

Orange Pancakes

What's for breakfast? Orange pancakes!  Why use milk when you can use O.J.! This recipe makes 6
4 1/2" pancakes using 1/4 c.  So easy to make and so few ingredients!

Orange Pancakes

1 c. whole wheat pastry flour
2 tsp. baking  powder
pinch salt
3/4 c. freshly squeezed oranges or carton orange juice
2 TBSP. pure maple syrup

-Whisk together your dry ingredients.
-Add the wet ingredients and combine.
-Let set for 10 minutes.
-Using a spatula, fold a couple times and pour a 1/4 c. on your skittle, medium heat!
-Wait for a few bubbles and flip. (cook like you would regular pancakes)

Top with pineapple or syrup...either way is scrumptious!

Lemony Rice Pancakes with Marion Berry Sauce

Try this again...what inspired me for this recipe was a episode on the show "Portlandia". Couple went out to get these famous Marion berry pancakes. Well, here is my version......

Lemony Rice Pancakes with Marion Berry Sauce

Marion Berry Sauce  Makes about 1/3 c.
1 C. frozen Marion berries
1/4 c. turbinado sugar

-In a medium saucepan on low heat, bring berries and sugar to a simmer.Stir and smash the berries and sugar.  Let simmer for approx 3-5 minutes until slightly thicken.

Note: You can skip this next step if you don't mind the seeds in the sauce.
-Take a fine wire mesh basket over a bowl and dump the berries in the mesh basket. Gently smear the berries around the basket and the sauce will drip down in the bowl. This will take approx. 15 minutes. The mesh will catch all the seeds. Then lift the mesh basket and wipe underneath with a spatula to get the rest of the sauce.

Lemon Rice Pancakes....makes appox. 8-10 pancakes 
1 1/4 c. rice flour
1 tsp. baking powder
1 tsp. baking soda
2 dashes of nutmeg
1 c. soy milk
1 TBSP. maple syrup
1 lemon

-In a large bowl, combine the rice flour, baking powder, baking soda and nutmeg.
-In a small bowl, whisk the soy milk and maple syrup.
-Zest the lemon and add to the dry ingredients. Then juice the lemon and add to the milk mixture.
- Pour the milk mixture into the dry ingredients. Stir until combined. Let sit for a few minutes
-Heat a non-stick skillet on medium heat. Lightly spray with a non-stick cooking spray.
-Pour a 1/4 c. measurement of the pancake batter into the skillet and cook until slightly risen ..approx 45 seconds.
-Gently scoot your spatula under and flip.
-Repeat process until batter is done.

All ranges are slightly different. I always do a test pancake.

Top the cakes with the sauce and indulge!