Strawberries and Cream Pancake Roll

BySarah - Curious Cuisiniere
46 Comments
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Inspired by the classic rolled cake dessert, this breakfast or brunch Pancake Roll is bright with the spring flavors of strawberries and cream.

Strawberries and Cream Pancake Roll from Curious Cuisiniere

Having Fun Stuffing

When we heard about this week's Sunday Supper theme, "Stuff it, Roll it, Wrap it," we knew we wanted to do something different.

But what?

We love wraps for a quick, portable lunch. We've only successfully rolled one set of cabbage rolls; so we need a bit of training on that one before we attempted them again. Stuffed is always good.  But, we have a lot of stuffed recipes: German Stuffed Rolls, Russian Stuffed Rolls, and the Polish version of ravioli - Pierogi.

We wanted to get out of our stuffed box.

I threw out the idea for stuffed pancakes.

Sure, it's still stuffed, but at least we would move to the breakfast realm. But, Tim ran the idea a few steps further and suggested a stuffed pancake roll.

Not just filling wrapped, crepe-like.

Nope.

He was envisioning those decadent cake rolls, but one that he could eat for breakfast.

That's my husband!

Strawberries and Cream Pancake Roll from Curious Cuisiniere

Making A Brunch Strawberries and Cream Pancake Roll

So, we had a plan. But, would it work?

The filling was no problem. Strawberries and whipped cream seemed naturally spring-y.

But, the pancake. How do you flip a pancake that is big enough to roll?

Our solution?

Avoid the problem all together!

We broke out our biggest, covered, non-stick skillet.

By using a covered skillet, we could cook the top of the pancake through without flipping. Non-stick is key here, and with just a bit of coaxing with a rubber spatula, the cooked pancake slid out of the skillet like a dream.

I don't know about you, but I'd take a big slice of this for breakfast any morning!

Strawberries and Cream Pancake Roll from Curious Cuisiniere

Strawberries and Cream Pancake Roll from Curious Cuisiniere
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5 from 2 votes

Strawberries and Cream Pancake Roll

Inspired by the classic rolled cake dessert, this breakfast or brunch Pancake Roll is bright with the spring flavors of strawberries and cream.
Yield: 1 (18 x 4 inch) pancake roll
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Brunch
Cuisine: American
Servings: 4 - 6 people
Calories: 193kcal
Author: Sarah | Curious Cuisiniere

Ingredients

For the Pancake

For the Filling

  • 1 c heavy cream, chilled
  • 1 tablespoon powdered sugar
  • ¼ teaspoon Vegetarian Recipes
  • 1 c strawberries, sliced (plus more for serving)
  • Powdered sugar (for topping)

Instructions

For the Pancake

  • Preheat a large, 18” non-stick skillet with a lid over medium heat.
  • In a large bowl, mix together flours, sugar, baking powder, and salt.
  • In a medium bowl, lightly beat together milk, egg, and melted butter. Stir slowly into dry ingredients, mixing until just moistened.
  • Reduce the heat to medium low. Pour all of the batter at once into the skillet and spread it evenly over the bottom of the pan with a spatula. Cover and cook for 4-6 minutes, until the top is firm.
  • Uncover and cook for an additional 1-2 minutes, until the top is dry.
  • Remove pan from the heat and loosen the pancake gently with a rubber spatula. Slide the pancake onto a clean tea towel and cover the pancake with the towel to cool slightly, 3-5 minutes. (If you don’t let the pancake cool, the whipped cream will melt as soon as you fill the pancake. Wrapping the pancake in a towel while it cools lets the steam keep the pancake soft and pliable for rolling.)

For the Filling

  • While the pancake is cooling, make the whipped cream. Starting slowly, beat the chilled cream using an electric mixer with whisk beaters in a chilled bowl. Once the cream starts to thicken, add 1 tablespoon powdered sugar and ¼ teaspoon vanilla. Once the sugar and vanilla are incorporated, increase the speed and beat until soft peaks form. (To check for soft peaks, turn off the mixer and lift the beaters out of the cream. Soft peaks will droop to the side and not hold a stiff peak after the beater is removed.)*
  • Gently fold the sliced strawberries into 2 c of the whipped cream.
  • When the pancake is cool to the touch, carefully unwrap it from the towel.
  • Spread the whipped cream mixture evenly across the pancake. Roll the pancake gently to encase the filling.
  • Gently place your rolled pancake onto the serving platter and dust with powdered sugar.

Notes

*Avoid over-whipping the cream, which will separate it into butter and buttermilk. 1 cup heavy cream will give you 2-3 cups of whipped cream. Homemade whipped cream can be stored in the refrigerator for up to 24 hours.

Nutrition

Calories: 193kcal | Carbohydrates: 21.5g | Protein: 4.1g | Fat: 10.3g | Saturated Fat: 6.1g | Cholesterol: 60mg | Sodium: 244mg | Fiber: 2.3g | Sugar: 7.6g

 

Take a look at these other stuffed, wrapped, and rolled recipes: 

Starters and Snacks

Entrees and Mains

 

More Breakfast Around the World

5 from 2 votes (2 ratings without comment)

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46 Comments

    1. We actually made this again for breakfast and used mango slices. It would work with nearly any fruit, but berries are stellar!

      Reply

  7. What a terrific breakfast! And such an inventive, yummy way to fill pancakes with berries and cream!

    Reply

  11. You and Tim make quite the team. I think his plan was brilliant and you executed it beautifully and deliciously!

    Reply

  13. I'm in love with this giant pancake! But I wouldn't want to share! Love that you used a covered skillet too.

    Reply