August 27, 2010
The end of summer is hands down the busiest time of the year for me. I always feel like there just aren't enough hours in the day to fit everything in (actually, I feel this way year-round). Between moving into my new house and sorority rush practice for hours on end every day, unfortunately baking had to take the backseat. But trust me, I would much rather be baking. I had to squeeze in a little time to bake some cookies the other day because I just couldn't stand not being able to grab something sweet on my way out the door. I think it's safe to say I am addicted to baked goods.
This post isn't for the cookies, though, because unfortunately my camera is dead and the two pictures of cookies that I managed to take before it died are still on there. I've talked about my issues with moving and losing things before, well, the camera charger is currently m.i.a. I had pictures on my computer from some pancakes I made a while back, so I figured I might as well post them.
These pancakes are nothing like regular pancakes. They are sweeter and have a completely different texture. I don't exactly know why they are called jelly roll pancakes, but if I had to guess I'd say it's because their texture allows them to roll up perfectly without breaking. This means you can put whatever goodies you'd like inside and roll them all up into pancake burrito. Yummm. I ate mine with honey and bananas, but I really wish I had some whipped cream and chocolate chips for them. These were good, but I definitely prefer regular pancakes. In my opinion you just can't beat a plain buttermilk pancake with syrup. The best thing I can compare these to would be a thicker version of a crepe.
Jelly Roll Pancakes
Recipe from The Girl Who Ate Everything
3 cups milk
1 tsp. vanilla
3 cups flour
1/2 cup sugar
1/2 tsp. salt
Beat eggs with a fork until well blended. Add milk and vanilla. Beat with a fork until well blended.
Keep beating as you add the flour, sugar, and salt. Try and get it as smooth as you can. Melt a little butter in a pan and cook the batter as you would regular pancakes. Serve with butter, powdered sugar, syrup, jam, or Nutella.