I saw this recipe on the Today Show back in November and thought it looked awesome! I originally was going to make them for my husband for his birthday breakfast, but he was like, "I don't like fancy pancakes."--the loser! Anyway, I made them the weekend before his birthday, just for fun, and he loved them so much he said he actually did want them for his birthday afterall. I love the spices in the pancake batter and paired with the cream cheese and lemon sauce they are just amazing!
3 cups Bisquick biscuit mix
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 1/2 cups milk
Vegetable oil for brushing pan (or cooking spray)
2 (8-ounce) packages cream cheese at room temperature
In mixing bowl, combine Bisquick, cinnamon, cloves and ginger. In another bowl, combine egg and milk. Slowly add wet ingredients to dry; mix well into a smooth batter. Heat a pancake griddle or nonstick pan on medium-high and brush with oil or spray with cooking spray. Ladle batter onto griddle and cook pancakes on one side until bubbles are visible on top, then flip and cook other side until golden.
Cut each cream cheese package into 6 pieces. Roll each pancake around a piece of cream cheese.
(I used my own pancake recipe instead of the Bisquick and just added the spices and they turned out fine. You want to make sure the pancakes are thinner, however, so they will be easier to roll up; if they are too fluffy add more milk to the batter. I only used 1 package of cream cheese for mine and it seemed to be enough--it just depends on how much cream cheese you want in each pancake.)
1/2 cup butter, melted
1 egg, well-beaten
1 cup granulated sugar
Zest of 1 lemon
1/4 cup water
3 tablespoon lemon juice
For sauce, in a medium saucepan over medium heat, gradually add ingredients -- butter, egg, sugar, lemon zest, water and lemon juice -- one at a time. Continue stirring constantly (otherwise egg will cook) until mixture thickens slightly. To serve, pour warm sauce over pancake roll-ups. Makes 12 to 14 pancakes.