You are here

Rolled Apricot Pancakes

Ingredients
  Pancake mix 1 Cup (16 tbs) (Packaged)
  Milk 1 Cup (16 tbs)
  Egg 1
  Salad oil 1 Tablespoon
  Apricot jam 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Corn flake crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
Directions

Mix the pancake mix, milk, egg and oil in a bowl until smooth.
Bake on griddle according to package directions.
Spread 1 tablespoon jam over each pancake and roll up.
Dip in eggs, then in corn flake crumbs and place, seam side down, in a heated skillet containing the butter.
Brown on all sides over low heat.
Serve hot with melted butter, if desired.

Recipe Summary

Course: 
Breakfast
Method: 
Fried
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

Rate It

Your rating: None
4.211765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2000 Calories from Fat 588

% Daily Value*

Total Fat 66 g101.1%

Saturated Fat 25 g124.8%

Trans Fat 0.3 g

Cholesterol 735.3 mg245.1%

Sodium 2522 mg105.1%

Total Carbohydrates 316 g105.3%

Dietary Fiber 7.4 g29.5%

Sugars 134.8 g

Protein 49 g98.8%

Vitamin A 80.4% Vitamin C 46.2%

Calcium 75.5% Iron 236.1%

*Based on a 2000 Calorie diet

0 Comments

Rolled Apricot Pancakes Recipe