Rolled Ranch Pancakes Rsc
Transform your breakfast routine or appetizer spread with these irresistible Rolled Ranch Pancakes RSC—a savory twist on classic pancakes! Featuring a delicate batter infused with creamy ranch seasoning, these thin, golden pancakes are rolled around a luscious filling of tangy cream cheese, sour cream, sharp cheddar, and fresh chives. Perfectly balanced with a hint of buttery richness, each bite is bursting with flavor! These customizable roll-ups can be served as bite-sized appetizers or hearty snacks, making them an ideal party pleaser or brunch centerpiece. Quick to prepare and versatile to serve, these savory pancakes are a creative and delicious way to impress your guests while savoring all the comforting flavors of ranch-seasoned goodness.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Ranch seasoning mix
- 4 ounces Cream cheese, softened
- 2 tablespoons Sour cream
- 2 tablespoons Fresh chives, chopped
- 0.5 cup Shredded cheddar cheese
- Cooking spray or unsalted butter for greasing
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ranch seasoning mix until combined.
In a separate bowl, whisk together the milk, egg, and melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of a spoon to form a thin, even circle. Cook for 1-2 minutes, or until bubbles begin to form on the surface and the edges are set. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
While the pancakes are cooking, prepare the filling. In a small bowl, mix the softened cream cheese, sour cream, shredded cheddar cheese, and chopped chives until smooth and well combined.
Once the pancakes are cooked, allow them to cool slightly before assembling. Spread a thin, even layer of the cream cheese mixture onto each pancake.
Roll the pancakes tightly into logs. Slice each roll into bite-sized pieces if serving as an appetizer, or leave them whole for a more substantial serving.
Serve the rolled ranch pancakes warm or at room temperature. Garnish with extra chives or cheddar cheese, if desired.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 16.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 829 mg | 64% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
