Lotta Lemon Pancake Roll Ups

Lotta Lemon Pancake Roll- Ups

Ingredients

Syrup:

•  2 cups fresh or thawed frozen blueberries
• 1 cup light corn syrup
• 2 teaspoons lemon juice 

Pancakes:

• One 8- ounce package light cream cheese
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons honey
• 11⁄2 cups all- purpose flour
• 1 teaspoon baking soda
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 3 eggs
• 11⁄4 cups buttermilk
• 1 cup milk
• 2 tablespoons unsalted butter
• 1⁄2 cup chopped pecans, toasted

Cooking Directions: 

1. To prepare the syrup, combine the blueberries, corn syrup, and lemon juice in a small saucepan. Simmer for 10 minutes. Pour into a sieve and strain into a small bowl.

2. To prepare the pancakes, beat the cream cheese in a bowl using a mixer for 1 minute. Add the lemon juice, zest, and honey; beat for 1 minute longer.

3. Combine the flour, baking soda, sugar, and salt in a large bowl. In a separate bowl, whisk the eggs, buttermilk, and milk. Fold into the fl our mixture.

4. Heat a large nonstick griddle or skillet over medium heat. Melt 1 tablespoon of the butter. Using a 1⁄2- cup measure, pour the batter onto the griddle. Cook until bubbles form on the surface, 2 to 3 minutes. Turn and cook for 11⁄2 minutes longer. Keep warm in the oven. Repeat with the remaining batter, adding additional butter as needed.

5. Spread each pancake with 2 tablespoons of the cream cheese mixture; roll up. Place 2 roll- ups on each plate and sprinkle with pecans. Drizzle with the syrup.