I made these pancake rolls a few times in the family gatherings before. It was a big hit. Last weekend, we had a cook-out at my husband's niece's house. One of our relatives, Audy, asked me this recipe again. So, I decided to post it and hopefully she sees it. And I hope you will try this recipe next time when you have company. You will be the superstar.
Ingredients
1 cup Flour
1 cup Milk
1 cup Water
1 Egg
16oz Whipped Topping
1 can (11oz) Peaches (drained; diced)
Chocolate Fudge (for garnish)
Serves 8-10 people
Mix flour, milk, water & egg well.
Put it in the fridge at least an hour
Drain & dice the peaches into small pieces which should be about ½” all sides or smaller
Preheat the pan (7” in diameter at the bottom) at high heat & add 1tsp oil in it
Stir well the pancake mixture before cooking
Put about 1/3 cup pancake mixture on the pan
Move the pan around so that the mixture perfectly covers the pan’s bottom
When the surface turned to solid, flip it to the other side.
Leave it cook for about another 5-10 seconds.
Transfer to the serving plate
Leave the pancakes to cool down at least an hour (depend on room temperature)
Have a paper towel to absorb the oil on the pancakes
Put a few pieces (about 1tsp) of peaches in the middle of a pancake
Add 1 ½ - 2tbsp whipped topping on top
Fold the pancake in 2/3
Fold in the 2 sides of the pancake & roll it up with the 1/3
Repeat the last 5 steps with the rest of the ingredients
Drizzle the chocolate fudge on top and serve
TIPS
I usually leave the pancake mixture in the fridge overnight so that all the flour absorbs the moisture well
You can also use banana, strawberries, blueberries and mango instead of peaches
The pancakes should be as thin as a piece of paper
Using whipped topping instead of whipped cream will allow the rolls to stay longer. Otherwise the inside is melted by the time you are ready to serve
This amount of ingredients will allow you to have 8-10 pancakes if you cook it on a 7” pan.
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