Strawberry Pancake Roll-ups

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• salad oil

Recipe

• 1 thinly slice 2 cups strawberries. in a blender or food processor, whirl remaining 1 quart strawberries until smooth.
• 2 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 strawberry purée.
• 3 in the blender or food processor (no need to rinse), whirl cream cheese and 1/2 cup of the strawberry purée until blended and smooth.
• 4 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.
• 5 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 temperature.
• 6 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 sides, 1 1/2 to 2 minutes longer.
• 7 as pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. coat pan with more oil as necessary to pan to cook remaining pancakes.
• 8 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 purée; serve with remaining purée to add to taste.