Recipe: jellyroll pancakes
Makes 8 (6-inch) pancakes.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons vegetable oil
1/3 cup your favorite flavor jam, jelly or preserves
In medium bowl, stir together flour, baking powder and salt.
In small bowl or in blender, beat milk, eggs and oil. Stir egg mixture into flour mixture just until blended ? a few lumps may remain.
Heat greased or nonstick griddle or skillet over medium-high heat until a drop of water ?dances? on the pan surface. Pour about 1/4 cup batter for each pancake. Cook until bubbles on top burst. Turn and cook on second side. Cook the pancakes until just golden brown on both sides – if overcooked, ,they will not roll up as easily. Lift out with spatula and let cool slightly – a minute or two. Spread each pancake with about 2 teaspoons jam. Roll up and place on serving plate, seam-side down. Keep warm in 250 degree F oven. Sprinkle with confectioners? sugar, if desired.