Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, combine 1 cup of Bisquick baking mix, 1 egg, 1/4 teaspoon of vanilla extract, and 3/4 cup of nonfat milk. Whisk until the mixture is smooth and well combined.
- Place a non-stick skillet over medium heat. Allow it to warm up for a couple of minutes.
- Pour about 1/4 cup of the pancake batter onto the skillet, spreading it gently into a circle. Cook for about 1-2 minutes until small bubbles form on the surface, then flip and cook for another minute until golden brown.
- Once the pancake is cooked, remove it from the skillet and spread your choice of filling on one side of the pancake.
- Carefully roll the pancake up from the filled side to the other edge, creating a delightful roll. Repeat the process with the remaining batter and fillings.
- Slice the pancake rolls into bite-sized pieces and serve warm. Drizzle with syrup or sprinkle with powdered sugar for an extra treat!
Notes
- Try using different fillings like cream cheese with fruit preserves for a unique twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free baking mix instead of Bisquick.