Rolled Ranch Pancakes #RSC |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I love to make rolled pancakes for the family. These turned out great with the additions of the Ranch dressing mix. I will be making this again soon! Ingredients:
1/2 lb ground pork |
1/4 lb ground sweet italian sausage |
1/2 cup onion, chopped |
1 tablespoon shallot, diced |
3 tablespoons hidden valley original ranch seasoning mix, divided |
2 tablespoons water |
1 (10 ounce) package frozen chopped spinach, well drained |
1/2 teaspoon salt, divided |
1/4 cup parmesan cheese, divided |
2 eggs |
1 cup milk |
2/3 cup flour |
2 -4 tablespoons butter |
2 (8 ounce) cans tomato sauce |
1/2 cup cheddar cheese, shredded |
Directions:
1. Heat a large non-stick skillet over medium heat. Add pork, sausage, onions and shallots; cook until brown and crumbly. Add 1-tablespoon ranch seasoning and water. Cook for 1 minute. Add the spinach, Parmesan cheese and 1/4 teaspoon salt. Stir to combine and remove from heat; set aside.
2. In a medium sized bowl, beat eggs with milk, 1 tablespoon Ranch seasoning and salt. Sift flour, measure and beat into egg mixture.
3. Heat a nonstick 5- or 7- inch pan over medium-high heat. Working quickly add a small amount of butter and about 2 tablespoons of batter; being sure to tilt pan so batter covers the bottom. Cook until brown on one side, about 20-30 seconds. Remove to a parchment lined cookie sheet. Continue until all batter is used, buttering pan as needed.
4. Divide filling between pancakes and roll.
5. Arrange in a 9x13-inch baking pan.
6. Combine tomato sauce with remaining 1 tablespoon Ranch seasoning and pour over rolls. Top with cheddar cheese.
7. Bake in a preheated 350-degree oven for 30 minutes. Serves 6 to 9.
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