PANCAKE ROLL RECIPE RECIPES

Steps:

• Mix the soft butter with the oregano, a little salt and thyme in a bowl.
• For the pancakes , beat one large egg with a pinch or two of salt. Pour sparkling water and milk and stir.
• Add flour sifted with baking powder in portions (to make the pancakes swell a little, but its not necessarily). Add flour and beat with a wire whisk until you get a mixture with a thick density.
• Heat a large pan with a diameter of 11.8? (30 cm) with a non-stick bottom over a moderate heat.
• Grease it with butter or a little oil and pour 1 ladle of the mixture, by distributing it well over its entire surface.
• Bake 4 large pancakes , as soon as you take them out, spread a lot of herbal butter on them, so that they can soften and flavor well.
• For the filling, just mix the cream cheese with the lemon juice and the crushed garlic clove.
• The pepper puree, that youre going to use should be thick and concentrated. If you cant find one, prepare it by mashing red peppers with a little salt and sugar. They should not be too fleshy, because the puree will become more liquid.
• Put a pancake in a wide plate, spread it with a thick layer of cream cheese. Place a second one on top and spread it with a lot of pepper puree. Place the third one and spread it with the remaining cream cheese. Lay the last one on top and press it down lightly.
• Roll them into a roll and cut off the ends of the pancake roll.
• Sprinkle it with grated yellow cheese and if desired, put it in the microwave for a short while, so that the cheese can melt.
• Cut and serve the delicious pancake roll .
• Its wonderful

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.