Rollup Blender Pancakes
A simple and delicious way to enjoy breakfast, these thin, tender pancakes are cooked in a skillet and are rolled up with any assortment of toppings!
I know you are thinking these delightful rolled up pancakes look like a crepe and therefore must be a crepe. But can I gently ask you to think again? Because they aren’t. A crepe. And let me tell you why.
First of all, while they are thin and tender and the method of cooking is similar to a crepe, the batter differs both in ingredients and texture and the resulting pancake is thicker and a little softer than a traditional thin, crispy-on-the-edges crepe.
Second of all, they just aren’t a crepe. I mean, I don’t know what else to say. They are a rollup blender pancake and they are proud of it.
It might seem odd to throw cottage cheese into a blender to make pancakes but the smooth, silky batter cooks up into some of the most delicious little pancakes to ever come our way.
We’ve made these several times, and call us creatures of habit, but we’ve stuck pretty close to our favorite toppings: jam, nutella, maple syrup, and a delicious melted butter and powdered sugar combo (not all of those at the same time, of course, unless you are my 7-year old who likes to combine everything onto one vehicle to his mouth, and just yesterday ate a peanut butter, pickle, ham, provolone and ketchup sandwich; pardon me while I go chase down my lost appetite).
I first made these at my mom’s house while visiting this summer.
She has these nifty white 10-inch nonstick skillets she uses for crepes (she’s pretty much famous for her crepe making abilities and the kids capitalize on it every time we see her); I included a picture below the recipe of the rollup pancakes cooking to give you a quick idea of how they should look.
If you have a nonstick skillet of any variety and a wide, flat spatula, you’ll be good to go – they are super easy and cook up really fast. As in, keep your eyes on the prize or you might have super burned rollup pancakes instead of soft and fluffy rollup pancakes.
My parents pulled out jam to slather on the pancakes and I’m pretty sure I was convinced then and there that I need huckleberry, plum and peach jams in my life forever. Best jams everrrrr.
I’m off to find me some huckleberries to make into jam. Wish me luck.
While I hunt (most likely in vain, you don’t have to tell me), enjoy these pancakes this weekend or next Tuesday or whenever.
Huckleberry jam or not, I’m sure you can find something delicious to roll up in them.
Rollup Blender Pancakes
Ingredients
- 1 cup lowfat cottage cheese
- 6 large eggs
- ½ cup (71 g) all-purpose or whole wheat flour
- ¼ teaspoon salt
- ¼ cup oil, canola, vegetable or coconut oil
- ¼ cup milk
- ½ teaspoon vanilla
- 2 tablespoons sugar
Instructions
- Combine all the ingredients in a blender and process until smooth.
- Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn’t have to be perfect).
- On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.
- Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn’t so hot that the pancakes burn – adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.
- Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream – whatever your little heart desires! Spread the filling down the center and roll up to eat.
Notes
Recommended Products
Recipe Source: from my friend Sunny’s family recipe book, adapted slightly from her sister, Desiree’s recipe; I’m kind of, sort of hoping they’re going to adopt me into their family eventually.
Here’s a quick picture of the lovely pancakes cooking. You can tell they don’t have to be completely perfect. Once they’re rolled all those little flaws are completely forgotten. This picture was taken at my mom’s house with her skillets (I have a traditional, old black nonstick skillet that works just fine, too). I think she said she got these white beauties at Target or maybe Kohls. 
119 Comments on “Rollup Blender Pancakes”
My girls beg me almost daily to make these pancakes! Thank you for the recipe!
Just wanted to share that these work great with ricotta in place of cottage cheese. I was out of cottage cheese (when the begging came) but had a big tub of ricotta that needed used from making your lasagna soup. & I thought- “if cottage cheese & ricotta are interchangeable in lasagna that should work here! …right?” Well it did.
I made these exactly as the recipe stated and they came out perfectly delicious. I did a side by side comparison next to a popular Swedish furniture store’s pancakes and the family voted for Mel’s recipe hands down! We served them with Oregon marionberry pie filling and cloudberry jam! These are super easy and tasty, my 12 year old makes them now!
These were delicious. Thanks, Mel. My family loved them and they are quicker than crepes, so it’s helpful for those of us who don’t plan ahead.
I make this all the time for guests and when feeding the missionaries
I love these guys …. they are delish!
I make these every week for my family – I can’t believe I haven’t reviewed them before now! One million stars, Mel!!
My kids and I made these this morning before church and they were a huge hit! Strawberry jam and cinnamon and sugar were the favorite toppings. Every once in a while we buy the big container of cottage cheese from Costco and it never fails that we forget about it in the fridge. I’m glad we finally tried this recipe out, because now I know we can put all that cottage cheese to good use. These were simple to make with minimal cleanup. Loved them!
I forgot to mention that I used cast iron skillets to make these. Since we were out of cooking spray, I used a little bit of butter every once in a while. There were some heat issues with the skillets at first but by the end they were perfect.
Delicious as usual!
I wanted to use up the entire container of cottage cheese so we tripled the recipe. I figured lots of leftovers….nope! Kids loved them and if they wouldn’t have had to leave for school, they probably would have eaten them all!
This recipes been a staple in our family for 5 years. I consider it healthier than classic crepes because of the protein, and it’s divine with fresh fruit!
(Although, there’s no way of pretending it’s exclusively healthy.. we also love topping it with cookie butter, bananas, and powdered sugar. Amazing.! It’s worth every calorie.)
Made these for the first time this morning and loved them! I subbed in a little agave for the sugar without issue. Found the trick to keeping them from tearing is to cook them just a bit longer than felt “right”. Got over the “please don’t burn!” feeling and the rest of the batch came out perfectly. Only needed to cook the other side for about 15 seconds to finish them up. We used banana and peanut butter (or peanut butter powder) and cottage cheese and strawberries. YUM!
My son wanted to make these, but we didn’t have cottage cheese. We tried Greek yogurt, per a comment in here, and they worked great!
Well, this was a hit – sort of. I could not make these without them tearing. Finally, my daughter took over because she saw how frustrated I was – and made them perfectly!! So, she is now in charge of these forever! We rolled with peanut butter and strawberry jam. So yummy!
These were REALLY good. Awesome recipe! Thanks!
I made these this weekend for my family and my visiting inlaws. Imagine my delight when they told me they were just like the dutch pancakes they used to have as kids in Holland! I love that I can make a simple yummy “dutch” treat for my children. Thank you for another wonderful recipe.
I didn’t have any cottage cheese on hand, so tried using Greek yogurt instead. Turned out awesome!
Love these! More filling than crepes, but same technique, and a great way to use up the random leftover cottage cheese from lasagna.
Love these so much and so does my picky 8 year old! The Facebook live was so helpful, I’m glad I watched it before I made them the first time. Also I’ve started using kamut flour in these and works great!
I make these all the time, ever since you originally posted. I love them! This morning I used a half cup of regular oats instead of the flour and blended it all up like normal. Tasted great, healthier than white flour and simpler than grinding some wheat! Usually I halve the sugar too, but I do that in most recipes.
These stayed gooey and uncooked in the middle no matter what I tried, I’ve honestly never had a pancake recipe not work its a pretty basic recipe. A waste of ingredients.
I LOVED THESE! My husband doesn’t like his pancakes this thin, but he’s crazy because these are delicious. But I’m a huge crepe fan and I just kept eating them! I did peanut butter and whipped cream, so yummy
This year we have 2:00 church on Sundays (the worst slot ever!). To help us pass the time in the mornings we created the “Breakfast Master Challenge.” Every Sunday we pick a new breakfast recipe and then afterwords we all get to rate it. We make a big deal out of it and it’s been a lot of fun.
So this morning when I got up I realized we had forgotten to pick a recipe for today. Of course I jump on your blog and picked this recipe because I had all the ingredients. We loved them! All four of my boys gave them a 5 star rating. I had some homemade blueberry pie filling that was delicious on this. Thanks again for another great recipe!
These are awesome! Fillings we tried and loved: yogurt; applesauce; strawberry freezer jam; deli turkey and cheese.
These look soooo amazing. I am going to make them for my mom and dad tomorrow morning as a luxurious breakfast in bed!!!
These blender pancakes are amazing! My favorite way to eat them is with butter and powder sugar. Thank you for this awesome recipe!
My new favorite!!!! I made these this morning with Nutella and strawberries for my kids. They loved every bite. However, even better was later for lunch when I made “Monte Cristo sandwich” with them. I filled them with ham and Swiss cheese and simply microwaved them until the cheese melted. I topped with a bit of powered sugar and some cherry preserves. Oh my gosh!! They reminded me of Disneylands sandwich. So good! Now my mind is thinking of so many other options for these pancakes.
I substituted in homemade Greek yogurt for the cottage cheese (made in my Instant Pot, and strained off the whey until it was fairly thick), and it was delicious!
When you say these can be frozen for months, do you freeze them with the topping/filling? I’m so eager to test out this recipe for the quick, easy, high-protein school-morning breakfasts!
I just freeze them after they’ve been cooked on the griddle. I stack them in freezer ziploc bags and freeze them that way (without the filling).
Awesome! Thanks! You are so sweet to get back to your reader’s comments and questions! I appreciate you taking the time to do that!! 🙂
These are fast to whip up and a double batch (which just fit in my 6 cup blender) was promptly gobbled up! They are definitely like a pancake and a crepe merged.
The Facebook live video on it really helped, too 🙂
Yessssss!
This has been one of our standard breakfasts this school year. Sadly, we are experimenting with dairy free this summer. Is there a good substitute for the cottage cheese? More specifically, what does the cottage cheese do for the pancakes that I can replicate with something else? Thank you for the great recipes and blog!
Hi Julianne, I’ve never subbbed anything for the cottage cheese because it’s the foundation of the recipe. It gives structure to the pancakes as well as helps with the light and fluffy texture. Are their dairy free cottage cheese options? If not, maybe tofu? I don’t know how much to suggest though. Good luck if you experiment!
The first time I made these they tasted amazing but didn’t look very pretty… I tried it again and when I looked up the recipe this time I found your facebook live video and it was sooo awesome because i was making them right along side with your video – so perfect! I loved the spreading them out with a measuring cup tip and the adjusting the heat as I went to find that sweet spot! Thanks for all you do!
Hey! Glad that little video helped!
In today’s FB live I mentioned my riff on this recipe. Again, because I’m lazy, I make this as a German pancake. I turn on the oven to 350 and put about 1/4 c butter in a 9×13 pan and let it melt while the oven heats. I make the recipe as written, then pour it into the pan. Actually I use a bit more flour and almost always whole wheat flour. It cooks for about 20 minutes and gets really puffy, but sinks as it cools. I cut it into big squares and we top with powdered sugar and/or Nutella. My kids dubbed them “Pan Pancakes”. I love them the original way, but I’m lazy and this way is fast.
Thanks, Teri. 🙂
Oh! These were great! I love crepes…but these I will enjoy eating much more because of the healthy ingredients and protein….cottage cheese, eggs and w/w flour. Thanks for sharing such a wonderful breakfast treat. I used whole wheat pastry flour because that’s what I had. For fillings I loved cinnamon sugar on one, lemon and powdered sugar on another… and I was surprised how much I loved the brown sugar. So tasty! My husband thinks honey butter will taste good too so next time I make some will have to try. They reheated nicely as well!
After watching the FB video, I finally made these pancakes with success! You’re right, they’re not rocket science, but there were a few tips in the video that made all the difference. First, I wast trying to flip them WAY too soon, I had the heat too high, I was using a non-stick pan (the griddle is much easier!) and using the quarter cup measure to spread out the batter gave me a visual regarding the size and thickness. Anyway, we love these pancakes, and I am so excited to add them to my breakfast rotation! Thanks Mel 🙂
Love to hear that, Emily!
We made these this morning as a fun conference morning breakfast, and they were fun and delicious! I didn’t have cottage cheese, so I subbed in plain Greek yogurt, and it worked perfectly!
What is that skillet you are using for this? I didn’t see if under your “My Favorite Things.” Do you like it better than the nonstick Farberware version with a lid? I’m in real need of a new one.
It’s a nonstick skillet I got at Target – I have two, actually and use them all the time. They are 10-inch and the brand is Farberware (but I don’t see them online to give you a visual – sorry). I still use my 12-inch nonstick Farberware with a lid constantly (mostly for dinners) but these smaller skillets are perfect for breakfast or smaller batches of ground meat, etc.
These were a big surprise hit with my picky eaters! Thank you for a high protein, delicious breakfast idea!
Mel…you rock!
I couldn’t believe how many of these delicious babies my dainty girls devoured! Maybe it’s just me, but all the eggs (and a smidge more vanilla) give a wonderful custard undertone.
I did make the batter the night prior and blended just prior to use. Maximizing minutes on a school morning. Worked great! Thanks for yet another fabulous recipe!
I don’t know why it took me so long to try these – they are amazing!! So quick – with my electric griddle, I cooked 6 at a time, and got 15 1/4-cup pancakes in 10 minutes, start to table. My husband said there’s no need to ever make traditional pancakes again. Love the protein too, perfect! Thank you!!
My husband’s family had a tradition of “skinny pancakes” very similar to these. I’ve been making them now for over three decades. Our favorite topping is butter, granulated sugar and a sprinkle of lemon juice. Delicious!
Hi Mel. I believe you when you say these aint crepes 🙂 and I’m absolutely trying this. I hope my blender will make things quicker as I can’t wait to taste these. Your 7 yo is so much like my 10 yo old – always mixing sauces and stuff and calls them cool.
Made these this morning and love them!!! I love that they’re thicker than regular crepes, and my kids ate sooo many!
I just want to say thank you! They are delicious! !!!!! My family loves me more now!! lol
These were fabulous!! I’ll definitely make them again. 🙂
I just happened to check my email during the day and had to make the little pancakes right this minute. Grabbed my money and drove off to the store for cottage cheese. Blended them up, poured each one in a ten inch pan and ate pancakes in minutes! I followed the directions EXACTLY and they are PERFECT! Thanks, Mel. Merry Christmas to you.
These were the perfect conference morning breakfast. I made them the night before and stored them in the fridge overnight. In the morning I just warmed them up and they were a huge hit. Our favorite filling was discovered by accident: my 2yo rolled her sliced pears up in hers and then we all tried it. Yummmmm!! And you were right that even though these resemble crepes, they aren’t the same. Excellent with whole wheat flour–still tender and light. Thanks!
I have a question, how many of each ingredient would you need if you only want to make 6 pancakes?
Maria Osorio – I am not sure. You could try adjusting the recipe and cutting the ingredients down as needed or you could make a full batch and refrigerate or freeze the extra pancakes. Good luck!
thank you Mel =D
I have aquestion how many of each ingredient would you need if you only wanted to make 6 pancakes
We made these this morning and LOVED them! They were so good and the kids kept saying, “mom, these are the best things ever”.
First of all I stink at making pancakes. So it was with much trepidation that I attempted these. They were PERFECT. The best part is that they cook fast so the pancake maker actually gets warm pancakes! Also they didn’t require that much cooking spray or butter in the pan. Also they used up leftover cottage cheese (from spaghetti pie!) They were declared the best pancakes ever in my house.
Hi Mel! If I were to prepare the batter the night before would it keep until the next morning? It sure would save some time on the morning rush. Thank you.
Cassie – You know, I haven’t tried that but I think it would work just fine, especially if you give it a quick pulse in the blender the morning of to recombine.
Very yummy recipe. Super easy to make. We had them with Nutella, strawberry, apricot, raspberry, and strawberry rhubarb preserves each one unique not sure I could pick a favorite. Great canvas for my imagination. Will be making these over and over. Thank you.
These were a huge hit at our house! My husband’s exact words were “these are just like the ones I ate at in a restaurant in California”! How’s that for a compliment. Thanks for another great recipe!
I love this recipe! I made them on my griddle because I had 3 kids clinging to my shirt screaming “food!” And I needed to get them out fast. They weren’t perfect circles but I could do 3 at a time and once rolled up, they looked fantastic. I’m thinking these are a great high protein alternative to bread. Do you have any idea If it would work okay to make PB&J roll ups out of these and freeze them for easy lunch time grabs?
Marci – Haven’t tried it but think it could definitely work. Great idea!
another yummy recipe from you! thanks for this one, we all loved them. I only had 3 eggs this rainy morning and no desire to run to the store, so I just did 3 rather than 6 eggs and it worked out wonderfully.
In the words of my 10 year old daughter: “They were delicious!”
Thanks so much!
I made these for a fun supper last night. We all loved them. My daughter’s favorite = melted butter and cinnamon sugar. My son’s favorite = Nutella. My husband’s favorite = peanut butter. My favorite = plain dipped in pure maple syrup.
Finally got to make these this morning, we haven’t had blender for weeks but while visiting my parents they did! At 6 months pregnant with twins I may have eaten like 2/3rds of these…
Made them this morning and LOVED them.. we are big crepe eaters.. so I had some skeptics about how they were different than crepes.. THEY ARE and I loved that they were more filling than a crepe and had the texture of a German pancake (another favorite breakfast).. Each kid didn’t need 6 or more crepes to get full 🙂 bonus for me. Another winner Mel !!!!
These were delicious! I made them on the griddle (I tried one in a pan that one was not pretty). My kids saw that they didn’t look like regular pancakes and started complaining. When I said it’s a recipe from Mel they immediately said “oh, never mind, they’ll be good!” And they were!!!
Mel, these were fantastic. Now, I’m going to have to go out and buy a bigger blender because mine is too small to make two batches at once. I loved the texture and taste of these guys! So good! My boys devoured them and they were really filling. I wasn’t even hungry for lunch. Yeah!
P.S. We put Trader Joe’s cookie butter on them- I don’t think it gets much better than that! 🙂 ( no vested interest in tillamook or TJ- we just enjoy yummy stuff!)
I made these tonight in a pinch and used whatever I had on hand, which included 6 oz. French vanilla yogurt and 3 oz. marionberry yogurt (both tillamook brand) instead of cottage cheese, and wow, were they yummy!! The texture and flavor was amazing. I think I will use yogurt next time on purpose… 😉 thanks, Mel, for another amazing recipe!
Hi Mel. Thanks for this recipe. I am going to try it in the morning for my boys who are suckers for any kind of pancakes. Would you kindly share your melted butter and powdered sugar combination you use on your pancakes? I can’t wait!
Hi Amy – I’m afraid it isn’t anything special – I usually melt butter in a little dish and the boys use a pastry brush to put a little on their pancake and then sprinkle a teaspoon or so of powdered sugar over the top (it helps to use a fine mesh strainer but a spoon is just fine, too). Hope you like them!
Another fabulous recipe Mel! I made these rollup blender pancakes exactly like the recipe. They were soooo good I had to quickly mix up another batch. Hubby loved them and was shocked that cottage cheese was in them. I am going to make these ahead of time and include them in my kiddo’s lunchbox when school starts.
made these for lunch today. yum! my 4 kids loved them! Thanks Mel!
Mel, these are my kids newest fav- with huckleberry preserves! Just a note- you can buy huckleberry preserves (and the black cap is super yummy too) from this small family business in Bigfork, Montana, called Eva Gates homemade preserves. Their ingredient list is huckleberries, sugar, pectin, lemon juice, and butter… there’s a bunch of whole huckleberries in there and it’s awesomely the real deal! Their number is (800) 682- 4283 and they ship! I have no vested interest, they are just THAT good (amazing on homemade english muffins)! We were there on vacation last year and have been ordering from them ever since. Enjoy!
First off, we made this on Sunday before church and LOVED them! BUT, I couldn’t flip them to save my life. We ended up making mini ones and that worked better. I think I followed the directions to a “T” but could not flip them without them falling apart. Any tips or something I maybe missed? Thanks!
Melissa – Two tips that come to mind are to make sure they aren’t super big. They should be smaller than a crepe – like a really big pancake but not over the size specified in the recipe. Also, sometimes I have trouble flipping them if they haven’t cooked long enough on the first side (they fall apart, too) – they should cook the majority of the time on the first side and then just flip and cook them 20-30 seconds more on the other side. Hope that helps!
Awesome! Will give it another run soon! Thanks!
Do you think this could be made gluten free or does it require the gluten to hold together?
Taryn I made these with a f free flour mix (one without xantham gum or sugar and they turned out amazing!
Thanks for helping out on the gluten-free question, Amber!
Would ricotta be an okay substitute for the cottage cheese? I don’t normally buy cottage cheese but I always have ricotta.
Thanks for the recipe!
Maria S. – Haven’t tried it but definitely worth a try! I think someone commented on Facebook that they used ricotta with great results.
I used my fresh homemade ricotta cheese instead of cottage cheese. Excellent!!!
Thanks Mel and Lynda, I will give it a try!
What a great idea! I now have a massive craving for pancakes 🙂
I don’t recommend using pastry flour for this. Not enough gluten to hold them together. Discovered this the hard way. 🙁
These are Swedish Pancakes! Our family loves them and we’ve been eating them for years. So fun to see them here!
These look amazing and solo delicious. I just have one question, can you substitute the wheat flour for white flour? Thank you 🙂
Mim – Yes, you can use white flour. They are delicious either way.
Sounds delish! Making these soon – my kids love pancakes for breakfast (& dinner too). Right now we’re loving your oatmeal pancake mix but this looks yummy too.
Our special breakfast is roll ups. But I think your recipe for the dough is better than mine. Whoopee Ding. I can’t wait to try them.
Those look awesome, I think I finally have a solution to the request for pancakes in lunches when school starts! Rollup pancakes would pack so much better than the regular kind do, and less messy to eat I’m sure!
Can’t wait to try these. Our favorite pancake recipe is 1cup cottage cheese, 3 eggs and 1/4 cup ww flour blended in the blender.
I LOVE It when you say “toss it all in the blender”. Easy yummy meals make me happy! I’m pretty sure my lil boys will love these! Thank you!!
Has anyone tried making these on a griddle? Just wondering if it would work, since I don’t own a non-stick pan anymore. (but I may have to get one just for this recipe!)
I tried these on a griddle – worked great! They were excellent!
These look so good! I love that they can be made ahead of time!!
Hey Mel! These look delish – quick question – can you use whole wheat kernels in the blender to make the wheat flour, like your other blender wheat pancake recipe? I don’t have a wheat grinder, so I use my blender to grind fresh wheat in recipes…
Emily Hansen – I haven’t tried that but I don’t know how well it would work here since these pancakes don’t blend as long as the whole wheat blender ones. You could try blending up the wheat kernels before adding everything else, measuring out 1/2 cup of the ground wheat (saving any remainder for another use) and then blending it all up.
I’ve got a recipe for lemon ricotta pancakes that I love so I’m going to try some plain and some with some lemon zest added. I’m thinking the taste will be similar but easier to make. Always a good thing. Plus I frequently have cottage cheese in the house but ricotta is a special buy. Thanks for another winner, Mel.
OH my goodness! these are to our family “special pancakes” we love them! Our recipe is the same except we skip the salt, vanilla, and sugar and we blend for a solid two minutes. My personal favorite addition is to sprinkle cinnamon before the first flip. Fun to see others enjoying these as well!
These look delicious. Trying them this morning. And WE just picked an enormous amount of huckleberries yesterday on Blacktail Mountain so I am using the precious berries. Maybe you should come to Montana to pick?? :). I have lots of room for you to stay.
I’m so jealous of your huckleberry picking, Amber! Pretty sure you should have never offered me a place to stay….:)
These look amazing! I have a slightlly unrelated, but very important, question for you. We are moving into a new house that does not have a stove/oven, and so we have to buy one for the first time in our lives. What should we look for in a range? Is there a brand you are particularly partial to? I believe the hookups are electric. I cook A LOT and most of your recipes, so I’d really value your input!
Hi Isabelle – that’s a great question! I bought a new stove/range last year when we moved into our current home because we remodeled the kitchen. I wanted one of the split stoves that has a smaller oven on top and a larger one on bottom (I wasn’t able to get a true double oven in the kitchen). You lose your bottom drawer that way but I have loved it! I have a whirlpool model and while I’m not crazy about some of the quirky things (sometimes the oven doors don’t close all the way unless you push really hard on them), overall, I’ve been happy. It was a mid-priced oven that isn’t currently made anymore but I learned a lot just by reading reviews on Sears, Consumer Reports, and some of the home improvement stores like Lowes. We ended up buying from Sears. One thing I looked for is a stovetop (ours is electric, too) that has two large burners and two small. So many of them have three small burners and only one large which is a real pain, in my opinion. Good luck on your search!
Thank you so much!
I have an oven that has a smaller oven and a larger oven as well, but the smaller oven is on the bottom and looks just like the drawer would. I like this a lot, since I use the larger oven more…I don’t have to lean down as far when I’m putting something heavy in the larger oven as I would if the smaller oven was on top. Happy oven shopping!
I am eating one of these right now (is that some sort of blog to table/mouth record? ;))! SO delicious! My girls loved being able to choose what’s on the inside jam for 2 of them and butter with cinnamon sugar and then dipped in syrup. The littlest one said we should have them for breakfast every morning!
I like that these a high in protein, too, and will hopefully keep us full!
Thanks for yet another winner!
Ha! Yes, Becky! That is definitely a record. Rock star status this Friday goes to YOU!
These sound sooo good! And so pretty! What a great weekend treat!
You can grab those pans at Walmart too! I believe they’re called GreenLife.
Wow…these pancakes look amazing! I am intrigued by the cottage cheese in the batter. I am going to make these this weekend. I know my family will love this recipe!
Mel- Recipe Source made me laugh out loud! 🙂
Love the words: blender, super easy, fast and can be placed in a Ziploc bag for a few days! By this time, I always have a freezer full of black raspberries. The summer has been so busy that by the time I went out there searching, I too searched in vain. 🙁 Thank you, Mel, for another quick, easy, and creative recipe that looks so impressive to serve.