Best Quick Pancake Wraps Recipes

Spinach and Feta Pancake Wraps image

Provided by Michael Symon : Food Network

Time 1h35m

Yield 16 to 24 wraps

Number Of Ingredients 13

4 eggs
3 tablespoons melted butter
1 cup heavy cream
1 cup soda water
1 1/2 cups flour
1 pinch salt
1 egg white beaten to soft peaks
2 tablespoons butter
1 clove minced garlic
2 pounds baby spinach
1 1/2 cups crumbled feta
1/2 cup grated Parmesan
1 cup toasted pine nuts

Steps:

Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.

Best Quick Pancakes image

Provided by Martha Stewart

Yield Makes nine 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.
Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.