breakfast pancake roll

A Breakfast Pancake Roll is a fun twist on traditional pancakes. Imagine a soft, fluffy pancake wrapped around delicious breakfast fillings, perfect for breakfast, brunch, or even a snack! This recipe will guide you through making both the pancakes and the fillings. You can personalize the fillings based on your preferences, whether it’s savory or sweet. For this recipe, we’ll include a savory filling of scrambled eggs, bacon, and cheese.

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Ingredients

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 2 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• Butter or oil for cooking

For the Filling:

• 6 large eggs
• 4 slices of bacon
• 1 cup shredded cheddar cheese
• 2 tablespoons milk (for the scrambled eggs)
• Salt and pepper, to taste
• Fresh herbs (like chives or parsley) for garnish (optional)

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Time & Temperature

• Preparation Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 breakfast rolls (depending on portion size)
• Cooking Temperature: Medium heat for pancakes, medium-low for scrambled eggs and bacon

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Instructions

Step 1: Preparing the Pancake Batter

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine the wet ingredients: In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract.
3. Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter—some lumps are okay. If you overmix, the pancakes could turn out tough.

   Note: If you prefer thicker pancakes, reduce the amount of milk slightly. For thinner pancakes, add a little more milk until you reach your desired consistency.

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Step 2: Cooking the Pancakes

1. Heat the pan: Place a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to prevent sticking.
2. Cook the pancakes: Pour ¼ cup of batter onto the hot pan for each pancake. Spread it out gently into a circle. Cook until bubbles begin to form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown on both sides.

   Tip: If you want perfectly round pancakes, you can use a pancake ring or pour the batter into a small measuring cup to control the size and shape.

3. Keep the pancakes warm: As each pancake cooks, transfer them to a baking sheet and place them in the oven at a low temperature (around 200°F/90°C) to keep them warm while you cook the rest.

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Step 3: Preparing the Filling

1. Cook the bacon:
   • Place the bacon slices in a cold skillet and turn the heat to medium. Cook the bacon until it’s crispy, about 5-7 minutes, flipping once halfway through.
   • Once done, remove the bacon and drain on a paper towel. Once cool enough to handle, chop into small pieces.
2. Make the scrambled eggs:
   • In a bowl, crack the eggs and whisk them together with the milk. Add salt and pepper to taste.
   • Heat a nonstick skillet over medium-low heat and add a small knob of butter. Once the butter has melted, pour in the egg mixture.
   • Stir gently with a spatula to create soft curds. Cook the eggs until they’re mostly set but still a bit creamy. Remove from heat while they’re still slightly undercooked, as they will continue to cook in the pan’s residual heat.
3. Combine the filling:
   • In a large bowl, mix together the scrambled eggs, cooked bacon, and shredded cheese. The cheese will melt slightly from the warmth of the eggs and bacon, creating a creamy filling.

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Step 4: Assembling the Breakfast Pancake Rolls

1. Lay out the pancakes: Take one of the warm pancakes and place it on a flat surface or plate. Make sure it’s fully cooled down if you want a firmer roll (but slightly warm works well too).
2. Add the filling: Spoon about 2-3 tablespoons of the scrambled egg mixture onto the center of the pancake. Don’t overfill, as it could make rolling difficult.
3. Roll the pancake: Carefully fold in the edges of the pancake, then gently roll it up, ensuring the filling stays inside.

   Tip: If you want a neater roll, you can cut the pancakes into slightly smaller circles before filling.

4. Repeat the process for the remaining pancakes and filling.

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Step 5: Serving

1. Serve warm: Arrange the rolled pancakes on a platter. You can garnish them with extra shredded cheese, fresh herbs like chives or parsley, or even a drizzle of hot sauce for an extra kick.
2. Optional sides: Serve your pancake rolls with fresh fruit, maple syrup, or a side of crispy hash browns to complete the meal.

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Notes and Tips

• Make-ahead option: You can prepare the pancakes and filling ahead of time. Cook the pancakes and store them in an airtight container for up to 2 days. The scrambled eggs and bacon mixture can be refrigerated and reheated gently before assembling.
• Flavor variations:
  • Sweet breakfast roll: For a sweet version, fill the pancake with whipped cream cheese, fresh berries, and a drizzle of honey or maple syrup. You can even add a sprinkle of cinnamon sugar for extra flavor.
  • Vegetarian option: Skip the bacon and use sautéed vegetables like spinach, mushrooms, and peppers for the filling. Add feta or goat cheese for extra richness.
• Freezing: The pancake rolls can be frozen. Simply wrap each roll individually in plastic wrap and place them in a freezer bag. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
• Serving size: You can slice the pancake rolls into smaller pieces to serve as finger food at a brunch or party. They are perfect for sharing.

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Nutritional Information (approximate, per serving)

• Calories: 350-400 (depending on size and filling)
• Protein: 15-18g
• Carbohydrates: 35-40g
• Fat: 20-25g
• Fiber: 2-3g

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Conclusion

This Breakfast Pancake Roll recipe is a fun and creative way to enjoy pancakes while adding a savory, filling twist. The combination of fluffy pancakes with cheesy scrambled eggs and crispy bacon makes for a satisfying meal that will leave you energized for the day ahead. Whether you make it as a quick breakfast or a weekend brunch treat, these pancake rolls are sure to impress. Don’t forget to customize the filling to match your tastes—experiment with different cheeses, vegetables, or even fruit for a sweet variation!