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Rolled Meat Pancakes Recipe
|Ground beef||1⁄2 Pound|
|Bulk pork sausage||1⁄4 Pound|
|Onion||1⁄2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Shredded sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2371 Calories from Fat 1437
% Daily Value*
Total Fat 161 g247.4%
Saturated Fat 71.8 g359.1%
Trans Fat 0 g
Cholesterol 850.5 mg
Sodium 5006.9 mg208.6%
Total Carbohydrates 130 g43.4%
Dietary Fiber 18.3 g73.1%
Sugars 39.3 g
Protein 119 g238.4%
Vitamin A 624.1% Vitamin C 207%
Calcium 134.7% Iron 120.5%
*Based on a 2000 Calorie diet
Mix in spinach; salt to taste.
Beat eggs with salt and milk.
Sift flour, measure, and beat into egg mixture.
Pour about 2 tablespoons batter into buttered, hot 5 or 7-inch frying pan; tilt pan so batter covers bottom.
When brown on one side, remove.
Continue until batter is used, buttering pan as needed.
Divide filling between pancakes, and roll each.
Place 2 or 3 in individual baking dishes, or airrange in a 9 by 13-inch baking pan.
Pour tomato sauce over rolls; sprinkle with cheese.
Bake in a 350° oven for 30 minutes.