Tuesday, May 11, 2010
STRAWBERRY PANCAKE ROLL-UPS
1 - 1/2 quarts fresh strawberries, rinsed and hulled
6 tablespoons sugar
2 tablespoons lemon juice
8 ounces cream cheese, at room temperature
1 - 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 - 1/2 cups buttermilk
1 cup milk
Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into a strawberry puree.
In the blender or food process (no need to rinse), whirl cream cheese and 1/2 cup of the of the strawberry puree until blended and smooth.
In a bowl, mix flour, baking soda, salt and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened
Place a nonstick griddle or a 12 - inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperate. Spoon batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other side, 1 - 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheet and keep warm in a 200 oven. Coat pan with more oil as necessary to cook remaining pancakes.
Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries and drizzle with a little strawberry puree; serve with remaining puree to taste.
YIELDS: Makes about 8 roll-ups; 4 servings
Notes: Thin and tender, the pancakes are rolled around a strawberry pink filling. You can make the strawberry sauce and cream cheese mixture (steps 1 and 2) up to 2 days ahead; cover separately and chill
Tuesday Tastes at Crazy Daisy visit and vote for my recipe!!!