Lotta Lemon Pancake Roll-ups

  • Yield: 4 servings


2cups fresh or frozen (thawed) blueberries
1cup light corn syrup
2teaspoons lemon juice
8ounces light cream cheese
2tablespoons lemon juice
1teaspoon finely grated lemon zest
2tablespoons honey
1 1/2cups all-purpose flour
1teaspoon baking soda
1/4cup sugar
1/2teaspoon salt
3large eggs
1 1/4cups buttermilk
1cup milk
2tablespoons unsalted butter, divided
1/2cup chopped pecans, toasted


  1. Combine blueberries, corn syrup and lemon juice in a small saucepan. Simmer 10 minutes. Pour into a sieve and strain into a small bowl.
  2. To prepare the pancakes, beat cream cheese with an electric mixer for 1 minute. Add lemon juice, zest and honey; mix 1 minute more. Set aside.
  3. In a large bowl, combine flour, baking soda, sugar and salt. In another bowl, whisk together eggs, buttermilk and milk; fold into flour mixture until blended.
  4. Heat a large nonstick griddle or skillet over medium heat and melt 1 tablespoon butter. Spoon or pour 1/2 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbles form on the surface; turn and cook 1 1/2 minutes longer. Transfer to warm oven and cook remaining batter, adding more butter as needed.
  5. Spread each pancake with 2 tablespoons cream cheese mixture; roll up. Place 2 rolls on each plate and sprinkle with pecans. Drizzle with syrup.

— Margee Berry, Trout Lake, Wash.