Here's another substitute for buttermilk if you don't just happen to have some on hand. The Cook's Illustrated/America's Test Kitchen method is to combine 1 C milk with 1 1/2 t cream of tartar. Mix, let sit for a few minutes, add to ingredients. If the recipe mixes wet ingredients and dry ingredients, an easier method is to add the milk to other wet ingredients, the cream of tartar to other dry ingredients, then combine/mix the wet and dry ingredients together as the recipe directs. EZ and simple -- think muffins or scones!
Strawberry Pancake Roll-ups
Notes: This is our version of a popular spring breakfast special at the Buffalo Cafe in Whitefish, Montana. Thin and tender, the pancakes are rolled around a strawberry pink filling. You can make the strawberry sauce and cream cheese mixture (steps 1 and 2) up to 2 days ahead; cover separately and chill.
More From Sunset
- Calories: 646
- Calories from fat: 40%
- Protein: 19g
- Fat: 29g
- Saturated fat: 15g
- Carbohydrate: 81g
- Fiber: 7.5g
- Sodium: 936mg
- Cholesterol: 181mg
- 1 1/2 quarts fresh strawberries, rinsed and hulled
- 6 tablespoons sugar
- 2 tablespoons lemon juice
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup milk
- Salad oil
- 1. Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining 1 quart strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into strawberry purée.
- 2. In the blender or food processor (no need to rinse), whirl cream cheese and 1/2 cup of the strawberry purée until blended and smooth.
- 3. In a bowl, mix flour, baking soda, salt, and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.
- 4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Coat pan with more oil as necessary to pan to cook remaining pancakes.
- 5. Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries, and drizzle with a little strawberry purée; serve with remaining purée to add to taste.
Only you will be able to view, print, and edit this note.Add Note