Excellent breakfast! More like a dessert!! wouldn't do anything to change it!!!
Strawberry Pancake Roll-ups
Debsuny3 Posted: 04/27/09
krystynacooks Posted: 10/23/09
I was looking for a sweet filling for pancakes, as I usually fill with Ricotta cheese, lemon juice & sultanas, so this fits the bill perfectly & I certainly would make this for company. This filling would be great served with waffles. PASTAMASTA I AGREE with you - A quick Substitute for Buttermilk is WHOLE MILK mixed with 1 tspn WHITE VINEGAR, allow to stand 5 minutes
Whipps Posted: 10/02/09
good tip if you don't have buttermilk substitute 1 Cup full cream milk with either 1 tablespoon white vinegar or 1 tablespoon lemon juice. Either is fine
mattpreston Posted: 10/02/09
ok, mastapasta, but that is a novice mistake substituting buttermilk with your preposterous, outlandish ideas. Not sure how you came up with this but it is ridiculous. What kind of stunt you trying to pull!
StarV579 Posted: 04/05/10
This is a great recipe. Just make sure that you do EXACTLY what the recipe says. Blend the strawberries first in a blender or food processor and find a strainer. I used a handheld one that I used to strain out coffee grounds with my coffee. I put a little bit of the blended strawberries in the strainer and like it said took the back of a spoon and pressed the strawberries through the strainer until I just had strawberry pulp left. I put all the strawberry pulp aside and mixed that with the cream cheese. If you like crepes you will like this recipe!
couponingcj Posted: 05/01/13
OMG, mattpreston!! How long have you been cooking?? Whole milk with lemon juice or white vinegar is a VERY COMMON substitution for buttermilk! Use 1 tablespoon of either lemon juice or white vinegar to 1 cup of whole milk. (I have actually used 2% many times, with no problems) Be sure to stir well & let the mixture sit for 5 minutes. This is commonly called "sour milk". If you only knew how ridiculous you sound by saying she is pulling a "stunt"! Lol!!
Materials Posted: 04/04/14
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!