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Ginger pancake roll-ups

SERVINGS
Makes 12-14 pancakes Servings
RATE THIS RECIPE
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SERVINGS
Makes 12-14 pancakes Servings
RATE THIS RECIPE
(0)

Ingredients

Pancakes
  • 2 cup bisquick biscuit mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon egg
  • 1 1/2 cup milk
Warm lemon sauce
  • 2 cup bisquick biscuit mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon egg
  • 1 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 cup egg, well beaten
  • 1 cup sugar
  • 1/4 cup water
  • 3 tablespoon lemon juice
Filling
  • 2 cup bisquick biscuit mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon egg
  • 1 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 cup egg, well beaten
  • 1 cup sugar
  • 1/4 cup water
  • 3 tablespoon lemon juice
  • 2 (8 ounce) packages cream cheese

Preparation

Baking Directions:

Mix dry ingredients, slowly adding wet; mix well into a smooth batter.

Heat a pancake griddle or nonstick pan, brush with vegetable oil, and ladle into frying pan and cook as you would pancakes (cook on one side until bubbles are visible on top, then flip and cook the other side until golden).

Cut each cream cheese package into six pieces.

Roll the pancake around cream cheese.

Make the lemon sauce in a medium saucepan.

Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat.

Continue, stirring constantly (otherwise the egg will cook), until mixture slightly thickens.

Serving Directions:

To serve, pour warm lemon sauce over roll-ups.