Chocolate Rye Pancake Roll with Ricotta and Strawberry Filling

Sometimes I stuck on something… edible. Like breakfast sandwiches (coming soon), or borscht variations, or Maslenitsa blini, or – now – pancake mixes.  I made oatmeal mix, buckwheat mix, bran mix, and much more. Today I used chocolate rye pancake mix (inspired by Coffee and Quinoa) for my pancake roll. It’s really a giant rectangular pancake from griddle, rolled with ricotta and strawberry filling.

Chocolate Rye Pancake Roll with Ricotta and Strawberry Filling

For chocolate rye pancake mix:

1 cup rye flour
1 cup whole wheat flour
2 tbsp. sugar
6 tbsp. cocoa powder
1-2 tbsp. mini chocolate chips
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt

Mix all ingredients together. Yield: 2 1/2 cups.

For pancake roll:

1 1/4 cups rye pancake mix
1 large egg
1 cup 2% milk

Whisk egg and milk, add pancake mix. Preheat griddle and pour pancake mix on, spread into large rectangle, cook until surface covers with bubbles, carefully place pancake into large plate or tray and flip into griddle to cook another side. Place cooked giant pancake into tray and let cool a little.

Meanwhile make filling:

1 cup ricotta cheese, fat free works too
1/4 cup sugar
1/2 tsp. lemon zest
1-2 tbsp. lemon juice
1 tsp. mini chocolate chips

3 large strawberries, sliced

Mix together ricotta, sugar, lemon juice and zest and chocolate chips.

Spread ricotta filling on pancake , add strawberries and roll up. Roll in plastic wrap and let cool in fridge about 2 hours. Remove wrap and slice.

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One Response to “Chocolate Rye Pancake Roll with Ricotta and Strawberry Filling”

  1. […] whipped egg white. Very good pastry-like dessert. Inspired by Second version – rye and whole wheat flours chocolate crepes (soft thin waffles) with pastry cream and […]

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