These soft and fluffy pancake rolls filled with a rich yogurt cream are the perfect treat for any occasion. The creamy filling is made with sour cream or Greek yogurt, sugar, and vanilla, and it pairs perfectly with the light, airy pancakes. Once rolled up, these pancakes are dusted with powdered sugar for an irresistible finish. A delightful dessert that’s easy to make and sure to impress!
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Filling:
- 1 large egg
- 110 g sugar (about 1/2 cup)
- 10 g vanilla sugar (about 1 tsp)
- 1.5 tablespoons cornstarch
- 350 g sour cream or Greek yogurt (about 1 1/2 cups)
- 40 g butter (about 2 1/2 tbsp)
For the Pancakes:
- 4 large eggs
- Pinch of salt
- 1 tablespoon sugar
- 180 g flour (about 1 1/2 cups)
- 400 ml milk (about 1 2/3 cups)
- 30 g butter (melted, about 2 tbsp)
Directions:
- Prepare the Filling:
- In a bowl, whisk together 1 large egg, 110 g sugar, 10 g vanilla sugar, and 1.5 tablespoons cornstarch.
- Add 350 g of sour cream or Greek yogurt and stir until smooth.
- Cook the mixture over low heat, stirring constantly, until it thickens.
- Once thickened, remove from heat and add 40 g of butter. Stir until fully combined.
- Cover the mixture with cling film and let it cool to room temperature.
- Prepare the Pancake Batter:
- In a large bowl, whisk together 4 large eggs, a pinch of salt, and 1 tablespoon sugar.
- Add 180 g of flour, 400 ml milk, and 30 g of melted butter. Stir until the batter is smooth.
- Let the batter rest for 10 minutes.
- Bake the Pancakes:
- Preheat the oven to 190°C (375°F).
- Pour the pancake batter into a greased baking dish and bake for 25-30 minutes, or until golden brown.
- Let the pancake cool for about 10 minutes before handling.
- Assemble the Rolls:
- Once the pancake has cooled slightly, spread the yogurt cream filling evenly over the surface.
- Roll the pancake up into a tight roll.
- If desired, place the rolled pancake in the refrigerator to cool further.
- Serve:
- Before serving, sprinkle the pancake rolls with powdered sugar for a sweet finishing touch.
Serving Suggestions:
- Serve with fresh berries for a fruity contrast.
- Pair with a cup of hot tea or coffee.
- Top with whipped cream for extra indulgence.
- Add a drizzle of chocolate syrup for extra sweetness.
- Enjoy as a light dessert after a meal.
Cooking Tips:
- Let the pancake batter rest to ensure a lighter, fluffier texture.
- Stir the yogurt cream filling constantly while cooking to prevent it from burning or becoming lumpy.
- You can refrigerate the pancake rolls before serving to allow the flavors to meld together.
Nutritional Benefits:
- Greek yogurt provides protein and probiotics for digestive health.
- Eggs are rich in high-quality protein and essential vitamins.
- The sugar can be reduced if you prefer a less sweet filling.
Dietary Information:
- Contains dairy and eggs.
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per serving):
- Calories: 300-350 kcal (depending on portion size)
- Protein: 7g
- Carbs: 40g
- Fat: 15g
- Fiber: 1g
Storage:
- Store leftover pancake rolls in an airtight container in the refrigerator for up to 2 days.
- The filling can be stored separately in the fridge for up to 3 days.
Why You’ll Love This Recipe:
- These pancake rolls are a perfect balance of light, fluffy pancakes and creamy, tangy filling.
- The recipe is simple and quick, making it ideal for a weekend treat or special occasion.
- The yogurt cream filling is versatile and can be adapted to your taste.
Conclusion:
This recipe for pancake rolls with yogurt cream filling is the perfect dessert or snack for any time of the day. With soft pancakes and a creamy, rich filling, these rolls are irresistible. Easy to make and even easier to enjoy, this is sure to be a favorite in your recipe collection. Serve with powdered sugar and enjoy a sweet, comforting treat!
Frequently Asked Questions (FAQs):
- Can I use regular sour cream instead of Greek yogurt?
Yes, you can use regular sour cream, but Greek yogurt adds a thicker and tangier flavor. - Can I freeze the pancake rolls?
Yes, you can freeze the pancake rolls after they are assembled. Wrap them in plastic wrap and store them in an airtight container for up to 1 month. - Can I use a different filling?
Absolutely! You can use sweetened cream cheese, mascarpone, or even whipped cream as an alternative to the yogurt filling. - How can I make these pancakes dairy-free?
You can substitute dairy products with plant-based alternatives like almond milk, dairy-free yogurt, and vegan butter. - Can I make the filling ahead of time?
Yes, the filling can be made ahead of time and stored in the refrigerator for up to 2-3 days. - How can I make the pancakes fluffier?
Make sure to let the pancake batter rest for at least 10 minutes before baking, and avoid overmixing the batter. - Can I add fruit to the filling?
Yes, fresh berries or sliced bananas can be added to the filling for extra flavor. - What can I use instead of vanilla sugar?
You can substitute vanilla sugar with 1 teaspoon of vanilla extract. - How do I prevent the pancakes from sticking to the baking dish?
Grease the baking dish well with butter or cooking spray to prevent the pancakes from sticking. - How long can I store the leftover pancake rolls?
Leftovers can be stored in the refrigerator for up to 2 days. Be sure to cover them well to keep them fresh.