Roly-Poly Pancakes

Roly-Poly Pancakes Recipe - Skim Milk, Egg, Flour, Salt

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Roly-Poly Pancakes are a delicious and versatile breakfast option that can be enjoyed with a variety of toppings. These pancakes are light and fluffy, perfect for a leisurely weekend brunch or a quick weekday breakfast.

History

Roly-Poly Pancakes have been a popular breakfast dish for generations. The recipe has evolved over time, with different variations and toppings being added to suit individual tastes. These pancakes are a comforting and satisfying meal that can be enjoyed by the whole family.

Ingredients

1.5 cups + 1 tbsp skim milk
1 tbsp + 1 tsp beaten egg
1 cup unbleached bread flour, King Arthur brand
0.25 tsp salt

How to prepare

Sift the flour and salt together.
Use whole or 2% milk instead of skim milk.
If using whole milk, add 1-2 additional tablespoons compared to the amount specified for skim milk.
Almond milk is an acceptable substitute for those with lactose intolerance or dairy allergies.
Do not use soy milk or coconut milk.
When using Almond Breeze brand unsweetened almond milk, remove 1 tsp of milk instead of adding extra.
If doubling the recipe, use 1 whole large egg.
Beat the egg slowly to mix the yolk and white before adding to the milk.
Stir the egg and milk mixture slowly with a spoon, but do not overmix.
Add the flour mixture to a bowl and pour in about 0.67 of the milk mixture.
Mix well using a wire whisk.
Add the remaining milk mixture in increments of 0.33, mixing well each time.
Use a wire sieve if necessary to eliminate lumps.
Pour the batter into a sealable pitcher or 4-cornered sealable plastic container.
Use a large heavy skillet with a low edge and nonstick surface.
Preheat the skillet for approximately 8 minutes over the largest burner for electric stoves.
Less preheat time is needed for pans with thinner bottoms.
Preheat at the same setting that you will be cooking the pancakes.
A heat setting of 6 out of 10 works well with some stoves.
Cook each pancake for 1 minute 35 seconds, adjusting the heat setting as needed.
Pour the pancake batter to about 0.67-0.75 of the desired finished size.
Tilt the pan immediately after pouring the batter to spread it out.
Tilt the pan in the opposite direction to even out the depth and shape of the pancake.
Repeat tilting the pan in different directions to achieve desired shape and depth.
The first side of the pancake should be fried for about 50-55 seconds before flipping.
The pancake should be done after a total fry time of 1 minute 35 seconds.
Use a hard nylon slotted turner spatula with a sharp chiseled edge to flip the pancake.
Wiggle the spatula rapidly from side to side to loosen the pancake.
When using Almond Breeze brand unsweetened almond milk, slightly increase the heat.
The first side of the pancake should be done at the 30-second mark and the second side at the 56-second mark.
A heat setting of 7 out of 10 works well with some stoves.
Refrigerate leftover batter in a sealable plastic container for 1-5 days.
Before using refrigerated batter, stir slowly and thoroughly to loosen any settled flour.
Rose's Lime Fine Cut Marmalade is a recommended spread.
Try topping with a thin layer of warmed and softened Philadelphia cream cheese.
Add an additional thin layer of jelly or jam over the cream cheese, if desired.
Soften cream cheese by placing a single serving on stainless steel table knives and placing over the edge of the pan.
If using syrup as a topping, fold the pancake twice instead of rolling it up.
For a nutty version, spread margarine and honey over the pancake.
Add finely chopped pecans or English walnuts on half of the pancake before making the first fold.
This recipe makes 2 servings, yielding 6 pancakes that are 7 inches in diameter.

Variations

Add chocolate chips or blueberries to the batter for a sweet twist.
Top with savory ingredients like bacon, cheese, and avocado for a savory option.
Experiment with different flours such as whole wheat or almond flour for a healthier alternative.

Cooking Tips & Tricks

Sift the flour and salt together to ensure a smooth batter.

- Use whole or 2% milk for a richer flavor.

- Almond milk can be used as a dairy-free alternative.

- Preheat the skillet before cooking the pancakes to ensure even cooking.

- Use a wire whisk to mix the batter thoroughly.

- Flip the pancakes carefully to avoid tearing.

- Refrigerate leftover batter for up to 5 days.

Serving Suggestions

Roly-Poly Pancakes can be served with a variety of toppings such as maple syrup, fresh fruit, whipped cream, or nut butter.

Cooking Techniques

Use a wire whisk to mix the batter thoroughly.

- Preheat the skillet before cooking the pancakes.

- Flip the pancakes carefully to ensure even cooking.

Ingredient Substitutions

Use whole or 2% milk instead of skim milk.

- Almond milk can be used as a dairy-free alternative.

- Whole wheat flour can be used instead of bread flour.

Make Ahead Tips

Refrigerate leftover batter for up to 5 days.

- Cooked pancakes can be frozen and reheated in the toaster or microwave.

Presentation Ideas

Stack the pancakes on a plate and drizzle with syrup. - Garnish with fresh fruit and a sprinkle of powdered sugar. - Serve with a dollop of whipped cream or yogurt.

Pairing Recommendations

Serve Roly-Poly Pancakes with a side of crispy bacon or sausage.

- Enjoy with a hot cup of coffee or freshly squeezed orange juice.

Storage and Reheating Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

- Reheat in the toaster or microwave until warm.

Nutrition Information

Calories per serving

Each serving of Roly-Poly Pancakes contains approximately 250 calories.

Carbohydrates

Each serving of Roly-Poly Pancakes contains approximately 40 grams of carbohydrates.

Fats

Each serving of Roly-Poly Pancakes contains approximately 5 grams of fats.

Proteins

Each serving of Roly-Poly Pancakes contains approximately 7 grams of proteins.

Vitamins and minerals

Roly-Poly Pancakes are a good source of calcium and iron.

Alergens

This recipe contains gluten and eggs. Almond milk can be used as a substitute for those with dairy allergies.

Summary

Roly-Poly Pancakes are a balanced breakfast option, providing carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Roly-Poly Pancakes are a delicious and versatile breakfast option that can be customized to suit individual tastes. Whether topped with sweet or savory ingredients, these pancakes are sure to be a hit with the whole family.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Roly-Poly Pancakes. It was a sunny summer day, and I was visiting my dear friend Millie in her quaint little cottage by the sea. Millie was known for her incredible cooking skills and her vast collection of unique recipes, so I knew I was in for a treat.

As I walked into her cozy kitchen, the warm aroma of freshly baked pancakes greeted me. Millie grinned mischievously as she handed me a plate piled high with golden brown pancakes rolled up like cigars. "Try these, my dear," she said, her eyes twinkling with excitement.

I took a bite and was immediately transported to pancake heaven. The pancakes were light and fluffy, with a hint of sweetness and a touch of cinnamon. The rolled-up shape made them perfect for dipping in maple syrup or jam.

"Millie, these are amazing!" I exclaimed, my mouth full of pancake. "I've never tasted anything like them before."

Millie chuckled. "I learned this recipe from my grandmother, who learned it from her grandmother, and so on. It's been passed down through the generations in my family."

I was intrigued. "Could you teach me how to make them?" I asked eagerly.

Millie nodded. "Of course, my dear. I'd be happy to pass on the recipe to you."

And so, that afternoon, Millie and I spent hours in her sunny kitchen, mixing and flipping pancakes until we had perfected the art of making Roly-Poly Pancakes. Millie shared stories of her grandmother and the adventures they had in the kitchen, and I soaked up every word like a sponge.

After that day, Roly-Poly Pancakes became a staple in my own kitchen. I would make them for special occasions, like birthdays and holidays, and they always brought a smile to everyone's face. I even started experimenting with different fillings, like fresh fruit, chocolate chips, and nuts, to make them even more delicious.

Years passed, and Millie's cottage by the sea became a distant memory. But the recipe for Roly-Poly Pancakes remained a cherished treasure in my collection of family recipes. I would make them for my own grandchildren, passing down the tradition that Millie had passed down to me.

One day, as I was flipping pancakes in my kitchen, my granddaughter Emily walked in, her eyes wide with curiosity. "What are you making, Grandma?" she asked, her voice filled with excitement.

I smiled. "Roly-Poly Pancakes, my dear. Would you like to learn how to make them?"

Emily's face lit up. "Yes, please! I want to learn all of your secret recipes."

And so, just like Millie had done for me, I taught Emily how to make Roly-Poly Pancakes. We spent hours in the kitchen, mixing and flipping pancakes, sharing stories and laughter along the way.

As we sat down to enjoy our delicious pancakes, I felt a sense of pride and joy. The recipe for Roly-Poly Pancakes had not only brought me closer to my dear friend Millie, but it had also become a precious link between generations in my family.

And as I watched Emily take her first bite of the sweet, cinnamon-infused pancake, I knew that the tradition would live on for years to come. The recipe for Roly-Poly Pancakes had become more than just a dish – it was a legacy, a testament to the love and memories shared in my kitchen. And I couldn't be more grateful for that.