With a filling of grilled chicken breast, sauteed portobello mushrooms, spinach, and cheese, these rollups are a unique take on lasagna. With a warm loaf of garlic bread and a side salad, they are fantastic.
| Prep Time: | 10 mins |
| Cook Time: | 4 mins |
| Total Time: | 14 mins |
| Servings: | 20 |
| Yield: | 40 hotcakes |
Ingredients
- 3 ½ cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 quart buttermilk
- 5 eggs
- ¼ cup butter, melted
- ½ cup wheat germ
Instructions
- Mix flour, sugar, baking soda, and salt together in a large bowl. Mix in buttermilk, eggs, and melted butter. Stir wheat germ into the batter last.
- Heat a lightly buttered griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 328 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
wow is was amazing thanks you for it i made it for all my family!
Overall, the pancakes tasted fine. The batter was thinner than I’m used to and spread a bit. And they weren’t quite as fluffy as I like. They did taste good with syrup. And I like the idea of adding some wheat germ.