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[[File:Roly-Poly_Pancake_with_filling,_ready_to_serve.jpg|thumb|Roly-poly pancake with mango jam and margarine filling ready to be served. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_ready_to_flip.jpg|thumb|Appearance of the edge of a roly-poly pancake at the 55 second mark when it is ready to be flipped. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_with_skim_milk_after_flipped.jpg|thumb|Appearance of the first side to be fried of a roly-poly pancake after it has been flipped. This pancake was made with skim milk. The appearance of the ruffle at the edge of the pancake in the upper left corner of the photo is an example of what often happens when the batter is of the correct thickness and has been spread out correctly by tilting the pan. The circle inside of the pancake represents the size of the pancake after pouring and before that the pan was tilted to spread out the batter.]][[File:Roly_Poly_Pancake_with_whole_milk_after_flipped.jpg|thumb|Appearance of the first side to be fried of a pancake made with whole milk.]][[File:Dots_on_Pancake.jpg|thumb|Appearance of the second side to be fried of a pancake made with whole milk. The brown dots are more prominent if the batter is stored in the refrigerator a couple of days before using.]][[File:Roly-Poly_Pancake_Mango_Jam_filling_being_rolled_up..jpg|thumb|Roly-poly pancake with mango jam and margarine filling in the process of being rolled up. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_with_filling,_cut_in_half_to_illustrate_rolling.jpg|thumb|Roly-poly pancake with mango jam and margarine filling that has been cut in half to show how tightly to roll the pancakes. This pancake was made with skim milk.]][[File:IMG_20121230_133327_A.jpg|thumb|English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.]][[File:Nut_Grinder.jpg|thumb|English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.]][[File:IMG_20121230_141608.jpg|thumb|Roly-poly pancake made with almond milk as a substitute for cow milk. This is the appearance of the first side to be fried. The circle inside of the pancake represents the size of the pancake after pouring and before spreading out by tilting the pan.]][[File:IMG_20121230_142109.jpg|thumb|Roly-poly pancake with a thin layer of margarine and honey. The ground walnut mixture is only spread on half of the pancake before folding. Fold the half without nuts over the top of the half with nuts and then fold one more time.]][[File:IMG_20121230_140633.jpg|thumb|Folded roly-poly pancake with ground English walnuts, honey and margarine inside. This pancake was made using almond milk.]][[File:IMG_20121230_141026.jpg|thumb|Folded roly-poly pancake with ground English walnuts, honey and margarine inside. This pancake was made using almond milk.]][[File:IMG_20121231_114621_C.jpg|thumb|Roly-poly pancake with English walnut, honey and margarine filling. This pancake was made with almond milk rather than cow milk. The brown dots appeared when using batter that had been refrigerated for one day. The way that this pancake has been folded allows you to see the difference in appearance between the two sides of the pancake.]]
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[[File:Roly-Poly_Pancake_with_filling,_ready_to_serve.jpg|thumb|Roly-poly pancake with mango jam and margarine filling ready to be served. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_ready_to_flip.jpg|thumb|Appearance of the edge of a roly-poly pancake at the 55 second mark when it is ready to be flipped. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_with_skim_milk_after_flipped.jpg|thumb|Appearance of the first side to be fried of a roly-poly pancake after it has been flipped. This pancake was made with skim milk. The appearance of the ruffle at the edge of the pancake in the upper left corner of the photo is an example of what often happens when the batter is of the correct thickness and has been spread out correctly by tilting the pan. The circle inside of the pancake represents the size of the pancake after pouring and before that the pan was tilted to spread out the batter.]][[File:Roly_Poly_Pancake_with_whole_milk_after_flipped.jpg|thumb|Appearance of the first side to be fried of a pancake made with whole milk.]][[File:Dots_on_Pancake.jpg|thumb|Appearance of the second side to be fried of a pancake made with whole milk. The brown dots are more prominent if the batter is stored in the refrigerator a couple of days before using.]][[File:Roly-Poly_Pancake_Mango_Jam_filling_being_rolled_up..jpg|thumb|Roly-poly pancake with mango jam and margarine filling in the process of being rolled up. This pancake was made with skim milk.]][[File:Roly-Poly_Pancake_with_filling,_cut_in_half_to_illustrate_rolling.jpg|thumb|Roly-poly pancake with mango jam and margarine filling that has been cut in half to show how tightly to roll the pancakes. This pancake was made with skim milk.]][[File:IMG_20121230_133327_A.jpg|thumb|English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.]][[File:Nut_Grinder.jpg|thumb|English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.]][[File:IMG_20121230_141608.jpg|thumb|Roly-poly pancake made with unsweetened almond milk as a substitute for cow milk. This is the appearance of the first side to be fried. The circle inside of the pancake represents the size of the pancake after pouring and before spreading out by tilting the pan.]][[File:IMG_20121230_142109.jpg|thumb|Roly-poly pancake with a thin layer of margarine and honey. The ground walnut mixture is only spread on half of the pancake before folding. Fold the half without nuts over the top of the half with nuts and then fold one more time.]][[File:IMG_20121230_140633.jpg|thumb|Folded roly-poly pancake with a filling of ground English walnuts, honey and margarine. This pancake was made using unsweetened almond milk.]][[File:IMG_20121230_141026.jpg|thumb|Folded roly-poly pancake with a filling of ground English walnuts, honey and margarine that has been cut open to show the layers. This pancake was made using unsweetened almond milk.]][[File:IMG_20121231_114621_C.jpg|thumb|Roly-poly pancake with English walnut, honey and margarine filling. This pancake was made with unsweetened almond milk rather than cow milk. The brown dots appeared when using batter that had been refrigerated for one day. The way that this pancake has been folded allows you to see the difference in appearance between the two sides of the pancake.]]
 
== Ingredients ==
 
== Ingredients ==
   
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== Directions ==
 
== Directions ==
   
Sift the flour and salt together.  Do not use skim milk prepared from a dry mix.  Whole or 2% milk work just fine; however, if you use whole milk, you will need to add one to two additional tablespoons to the amount specified for the skim milk.  Almond milk is an okay substitute if you are lactose intolerant or have dairy allergies; however, soymilk and coconut milk do not work.  If you double the recipe, you can use 1 whole large size egg.  Beat the egg and then add to the milk.  Stir slowly a couple times with a spoon; however, do not try to mix well.
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Sift the flour and salt together.  Do not use skim milk prepared from a dry mix.  Whole or 2% milk work just fine; however, if you use whole milk, you will need to add one to two additional tablespoons to the amount specified for the skim milk.  Almond milk is an okay substitute if you are lactose intolerant or have dairy allergies; however, soymilk and coconut milk do not work.  If you double the recipe, you can use 1 whole large size egg.  Beat the egg slowly to mix the yolk and the white before adding to the milk.  A frothy egg mixture with air in it is very undesirable.  Stir slowly a couple times with a spoon; however, do not try to mix well.
   
 
Add the flour mixture to a bowl and then add 1/2 of the milk mixture. Mix well with a wire whisk. Add 1/3 at a time of the remaining milk mixture, mixing well each time before adding the additional milk. Run through a wire seive if necessary to eliminate lumps. Pour the batter into a sealable pitcher with narrow spout or 4-cornered sealable plastic container.
 
Add the flour mixture to a bowl and then add 1/2 of the milk mixture. Mix well with a wire whisk. Add 1/3 at a time of the remaining milk mixture, mixing well each time before adding the additional milk. Run through a wire seive if necessary to eliminate lumps. Pour the batter into a sealable pitcher with narrow spout or 4-cornered sealable plastic container.

Revision as of 19:56, December 31, 2012

Roly-Poly Pancake with filling, ready to serve

Roly-poly pancake with mango jam and margarine filling ready to be served. This pancake was made with skim milk.

Roly-Poly Pancake ready to flip

Appearance of the edge of a roly-poly pancake at the 55 second mark when it is ready to be flipped. This pancake was made with skim milk.

Roly-Poly Pancake with skim milk after flipped

Appearance of the first side to be fried of a roly-poly pancake after it has been flipped. This pancake was made with skim milk. The appearance of the ruffle at the edge of the pancake in the upper left corner of the photo is an example of what often happens when the batter is of the correct thickness and has been spread out correctly by tilting the pan. The circle inside of the pancake represents the size of the pancake after pouring and before that the pan was tilted to spread out the batter.

Roly Poly Pancake with whole milk after flipped

Appearance of the first side to be fried of a pancake made with whole milk.

Dots on Pancake

Appearance of the second side to be fried of a pancake made with whole milk. The brown dots are more prominent if the batter is stored in the refrigerator a couple of days before using.

Roly-Poly Pancake Mango Jam filling being rolled up.

Roly-poly pancake with mango jam and margarine filling in the process of being rolled up. This pancake was made with skim milk.

Roly-Poly Pancake with filling, cut in half to illustrate rolling

Roly-poly pancake with mango jam and margarine filling that has been cut in half to show how tightly to roll the pancakes. This pancake was made with skim milk.

IMG 20121230 133327 A

English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.

Nut Grinder

English walnuts can be ground with a simple grinder to use as a topping with honey and melted margarine.

IMG 20121230 141608

Roly-poly pancake made with unsweetened almond milk as a substitute for cow milk. This is the appearance of the first side to be fried. The circle inside of the pancake represents the size of the pancake after pouring and before spreading out by tilting the pan.

IMG 20121230 142109

Roly-poly pancake with a thin layer of margarine and honey. The ground walnut mixture is only spread on half of the pancake before folding. Fold the half without nuts over the top of the half with nuts and then fold one more time.

IMG 20121230 140633

Folded roly-poly pancake with a filling of ground English walnuts, honey and margarine. This pancake was made using unsweetened almond milk.

IMG 20121230 141026

Folded roly-poly pancake with a filling of ground English walnuts, honey and margarine that has been cut open to show the layers. This pancake was made using unsweetened almond milk.

IMG 20121231 114621 C

Roly-poly pancake with English walnut, honey and margarine filling. This pancake was made with unsweetened almond milk rather than cow milk. The brown dots appeared when using batter that had been refrigerated for one day. The way that this pancake has been folded allows you to see the difference in appearance between the two sides of the pancake.

Ingredients

  • 1½ cups + 1 tablespoon skim milk
  • 1 tablespoon + 1 teaspoon egg, beaten
  • 1 cup unbleached bread flour, King Arthur brand
  • ¼ teaspoon salt

Directions

Sift the flour and salt together.  Do not use skim milk prepared from a dry mix.  Whole or 2% milk work just fine; however, if you use whole milk, you will need to add one to two additional tablespoons to the amount specified for the skim milk.  Almond milk is an okay substitute if you are lactose intolerant or have dairy allergies; however, soymilk and coconut milk do not work.  If you double the recipe, you can use 1 whole large size egg.  Beat the egg slowly to mix the yolk and the white before adding to the milk.  A frothy egg mixture with air in it is very undesirable.  Stir slowly a couple times with a spoon; however, do not try to mix well.

Add the flour mixture to a bowl and then add 1/2 of the milk mixture. Mix well with a wire whisk. Add 1/3 at a time of the remaining milk mixture, mixing well each time before adding the additional milk. Run through a wire seive if necessary to eliminate lumps. Pour the batter into a sealable pitcher with narrow spout or 4-cornered sealable plastic container.

A large heavy skillet with a low edge and a nonstick surface is best. Preheat for around 8 minutes over the largest burner if you have an electric stove.  Less preheat time is needed if that you have a pan with a thin bottom.  Preheat at the same setting that you will be cooking the pancakes at. A heat setting of 6 out of 9 works will with some stoves. A pancake should be finished in 1 minute 35 seconds. Increase or decrease the heat setting as needed to obtain this ideal frying time.

Pour the pancake batter to 2/3 to 3/4 of the desired finished size of the pancake.  In two of the attached pictures, you can see the size of the pancake just after it was poured and before spreading out by tilting the pan as the pour size shows up as a circular marking on the pancake.  Pick up the pan immediately after pouring the batter and tilt it so that the batter spreads and flows to the full intended size.  If the batter is fairly thick, do not be afraid to tilt the pan almost vertically, if needed, to get the batter to spread out quickly.  Immediately tilt the pan in the opposite direction that you just tilted it, to even out the depth of the batter and the shape of the pancake.  You will probably need to tilt the pan in several different directions to even out the shape and depth of the pancake.  Lifting the pan off of the stove to do this is why that the pan needs to have a thick bottom so that it can continue cooking with minimal heat loss.

The first side of the pancake should be fried for about 50 to 55 seconds before flipping.  The second side, after it has been fried, will have a very different appearance than the first side.  A sign of a batter that is thin enough and has been spread out well by tilting the pan is that you may see the edge of the pancake loosen and rise up in several spots to create ruffles as the end of the frying time is neared.

Refrigerating left over batter for one to 5 days in a sealable plastic container works well. Batter made with fresh lactose free milk stores longer. Before using the refrigerated batter, stir slowly and thoroughly to loosen any settled flour in the bottom and in the corners of the container with a spoon.

Rose's Lime Fine Cut Marmalade is one of my favorite spreads. A thin layer of warmed and softened Philadelphia cream cheese alone or with an additional thin layer of jelly or jam over the top makes a great topping. Cream cheese can be softened easily by placing a single serving on stainless steel table knives and placing over the edge of the pan as the pan is preheating and/or you are cooking the pancakes.   Cream cheese and raspberry jam are a good combination.

If using syrup as a topping, the pancake can be folded twice rather than rolled up.  For a nutty version, try spreading margarine and then honey over the entire pancake.  Then add finely chopped pecans or English walnuts on 1/2 of the pancake before making the first fold. 

2 servings, makes 6 pancakes that are 7 inches in diameter.

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