Name: Rollie-Pollie Pancakes
Ingredients: 240 g All Purpose Flour (2 Cups); 1 Egg; 1 pinch Salt; 227-454 g Milk (1-2 Cups (adjust later as req'd)); Vanilla Extract (to taste); 30 or more ml Olive Oil (2 or more tbsp)

Jump to Recipe Print Recipe

Rollie-Pollie Pancakes

Tony Wallace

In England, these were simply "pancakes". I didn't know there were any other types until arriving in Canada in 1985. Much later in life, I came to realize they were, in fact, "crepes". This was, of course, far too French a name for Edwardian English. Kids love 'em!!

Print Recipe Pin Recipe

Course Breakfast

Ingredients

240 g All Purpose Flour 2 Cups
1 Egg
1 pinch Salt
227-454 g Milk 1-2 Cups (adjust later as req'd)
Vanilla Extract to taste
30 or more ml Olive Oil 2 or more tbsp

Instructions

Combine all ingredients, beat until smooth.
Heat (medium) a non-stick frypan.
Add 1 tbsp (15 ml) of oil to pan & spread around.
Pour 1/3 cup of batter in centre of pan, tilting to spread thinly.
Flip when dry on top.
Serve and dress as desired. (My "fave" is lemon juice over a little sugar)
Roll up on the plate & enjoy. Yummy! Keep 'em comin'!