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Pancakes were always a weekend breakfast treat for me growing up. My dad would make them super thin, just the way I liked them, and I would devour stack after stack after stack. They were my absolute favorite- and they still kind of are. Even though AJ hates pancakes, I still make them most weekend mornings. I keep hoping that one day he will wake up and be just as excited about them as I am. Almost 7 years later and I still have not succeeded, but I will not give up – I am persistent like that.

The dogs, however, love when I make pancakes because, of course, I make one for them. They usually get the first pancake because, for whatever reason, the first pancake always turns out meh. Does anyone know why this happens? So annoying! Anyway, they don’t care what it looks like as long as they get to join in on the delicious morning treats too!

When I was a kid the only pancakes I liked were the super thin pancakes my dad made. Big and fluffy pancakes? Forget about it- I wanted nothing to do with those! Go figure. I have changed my ways a little since then, but I still prefer thin pancakes over any other kind. I think part of the reason I like them so much is because I can slather on my favorite jam, (usually strawberry or raspberry) roll them up, and dunk them in syrup. YUM! 

If you’ve never made your pancakes super thin and rolled them up with jam in the center, you are seriously missing out. I am telling you, once you go thin, you’ll never go back!

These pancakes are such a cinch to throw together and they are mouthwateringly delicious. I cheat a little and use Bisquick, but if you are feeling more adventurous than me, feel free to make a homemade pancake mix.

*Note: I have not tried thinning out a homemade pancake mix, so I cannot guarantee the same results, but I would assume they still taste just as delicious.  Give these pancakes a try and let me know how you like them! 🙂

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Pancake Roll-Ups

Servings 2

Ingredients

• 1 cup Bisquick
• 1 beaten egg
• 1- 1 1/4 cup of milk (I use 2%) - Reserve 1/4 cup of milk to thin out mixture as needed
• 1 tsp sugar
• 1 tsp vanilla extract
• Your favorite jam or jelly (I like strawberry or raspberry)
• Maple Syrup
• Butter

Instructions

1. Add Bisquick mixture to a mixing bowl.
2. In a 2 cup measuring cup, or a separate mixing bowl, whisk together 1 egg, 1 cup of milk, vanilla extract and sugar.
3. Add the wet mixture to the dry mixture and whisk until smooth. *Add more milk as needed to thin out mixture. I usually add about 1/4 cup more, depending on how thin I want my pancakes to be.
4. Heat a griddle, or skillet, over medium heat and add butter or oil so the pancakes do not stick.
5. Using about a 1/4 cup of the mixture at a time, add it to the skillet or griddle and cook until you see little bubbles form on the pancake. Once you see the bubbles form, flip the pancakes and continue to cook for another minute or so.
6. Keep cooked pancakes in a 200 degree oven to keep them warm while you cook the remaining mixture.
7. Serve immediately. Spread the pancakes with butter, then slather them with your favorite jam, roll them up and then dunk them in warmed maple syrup.

8.  Enjoy!