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Strawberries and Cream Pancake Roll
5 from 4 votes

Strawberries and Cream Pancake Roll

Inspired by the classic rolled cake dessert, this breakfast or brunch Pancake Roll is bright with the spring flavors of strawberries and cream.Yield: 1 (18 x 4 inch) pancake roll

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 - 6 people
Calories: 193 kcal
Course: Brunch
Cuisine: American

Ingredients

For the Pancake
  • ½ c all-purpose flour unbleached
  • ¼ c whole wheat flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ c milk skim
  • 1 egg lightly beaten
  • 1 Tbsp butter melted, salted
For the Filling
  • 1 c heavy cream chilled
  • 1 Tbsp powdered sugar
  • ¼ tsp Vegetarian Recipes
  • 1 c strawberry sliced (plus more for serving
  • powdered sugar (for topping)

Instructions

For the Pancake
    Cup of Yum
  1. Preheat a large, 18” non-stick skillet with a lid over medium heat.
  2. In a large bowl, mix together flours, sugar, baking powder, and salt.
  3. In a medium bowl, lightly beat together milk, egg, and melted butter. Stir slowly into dry ingredients, mixing until just moistened.
  4. Reduce the heat to medium low. Pour all of the batter at once into the skillet and spread it evenly over the bottom of the pan with a spatula. Cover and cook for 4-6 minutes, until the top is firm.
  5. Uncover and cook for an additional 1-2 minutes, until the top is dry.
  6. Remove pan from the heat and loosen the pancake gently with a rubber spatula. Slide the pancake onto a clean tea towel and cover the pancake with the towel to cool slightly, 3-5 minutes. (If you don’t let the pancake cool, the whipped cream will melt as soon as you fill the pancake. Wrapping the pancake in a towel while it cools lets the steam keep the pancake soft and pliable for rolling.)
For the Filling
  1. While the pancake is cooling, make the whipped cream. Starting slowly, beat the chilled cream using an electric mixer with whisk beaters in a chilled bowl. Once the cream starts to thicken, add 1 Tbsp powdered sugar and ¼ tsp vanilla. Once the sugar and vanilla are incorporated, increase the speed and beat until soft peaks form. (To check for soft peaks, turn off the mixer and lift the beaters out of the cream. Soft peaks will droop to the side and not hold a stiff peak after the beater is removed.)*
  2. Gently fold the sliced strawberries into 2 c of the whipped cream.
  3. When the pancake is cool to the touch, carefully unwrap it from the towel.
  4. Spread the whipped cream mixture evenly across the pancake. Roll the pancake gently to encase the filling.
  5. Gently place your rolled pancake onto the serving platter and dust with powdered sugar.

Notes

  • *Avoid over-whipping the cream, which will separate it into butter and buttermilk. 1 cup heavy cream will give you 2-3 cups of whipped cream. Homemade whipped cream can be stored in the refrigerator for up to 24 hours.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 21.5g (7%) Protein 4.1g (8%) Fat 10.3g (16%) Saturated Fat 6.1g (31%) Cholesterol 60mg (20%) Sodium 244mg (10%) Fiber 2.3g (9%) Sugar 7.6g (15%)

Nutrition Facts

Serving: 4 - 6 people

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 21.5g 7%
Protein 4.1g 8%
Fat 10.3g 16%
Saturated Fat 6.1g 31%
Cholesterol 60mg 20%
Sodium 244mg 10%
Fiber 2.3g 9%
Sugar 7.6g 15%

* Percent Daily Values are based on a 2,000 calorie diet.