Lotta Lemon Pancake Roll Ups Recipe is a weekend- favorite breakfast recipe I created last summer. The syrup can be made from any type of berry.

IngredientS:

syrup

2 cups fresh or thawed frozen blueberries

1 cup light corn syrup

2 teaspoons lemon juice

PANCAKES

One 8- ounce package light cream cheese

2 tablespoons lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons honey

11⁄2 cups all- purpose flour

1 teaspoon baking soda

1⁄4 cup sugar

1⁄2 teaspoon salt

3 eggs

11⁄4 cups buttermilk

1 cup milk

2 tablespoons unsalted butter

1⁄2 cup chopped pecans, toasted

Method:

1. To prepare the syrup, combine the blueberries, corn syrup, and lemon juice in a small saucepan. Simmer for 10 minutes. Pour into a sieve and strain into a small bowl.

2. To prepare the pancakes, beat the cream cheese in a bowl using a mixer for 1 minute. Add the lemon juice, zest, and honey; beat for 1 minute longer.

3. Combine the flour, baking soda, sugar, and salt in a large bowl. In a separate bowl, whisk the eggs, buttermilk, and milk. Fold into the fl our mixture.

4. Heat a large nonstick griddle or skillet over medium heat. Melt 1 tablespoon of the butter. Using a 1⁄2- cup mea sure, pour the batter onto the griddle.

5. Cook until bubbles form on the surface, 2 to 3 minutes. Turn and cook for 11⁄2 minutes longer. Keep warm in the oven. Repeat with the remaining batter, adding additional butter as needed.

6. Spread each pancake with 2 tablespoons of the cream cheese mixture; roll up. Place 2 roll- ups on each plate and sprinkle with pecans. Drizzle with the syrup.