Back-To-School Pancake Burritos? Yes please. Finally, a non-savory, hand-held breakfast burrito that ‘takes the cake,’ errrr…the pancake. Sounds simple enough, just include the listed ingredients in the burrito’s title. But regardless, here are the deets:

Recipe by way of the J.M. Smucker Company.

Strawberry Banana Pancake Wraps with Chocolate Hazelnut Spread

Makes 8 Roll Ups.

Pancakes

• Crisco® Original No-Stick Cooking Spray
• 2 large eggs, lightly beaten
• 3/4 cup plus 1 tablespoon milk
• 1 (7 oz.) package Martha White® Strawberry Flavored Muffin Mix

Filling

• 4 tablespoons Jif® Chocolate Flavored Hazelnut Spread
• 4 small bananas
• Parchment Paper

1. SPRAY griddle or large skillet with no-stick cooking spray.  Heat griddle or skillet (if electric, heat to 325°F.). Combine eggs, milk and muffin mix in medium bowl. Stir just until large lumps disappear. Batter will be thin
2. POUR slightly less than 1/2 a cup of batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until pancakes begin to look dry around edges. Turn, cook 1 to 2 minutes or until golden brown.
3. COOL slightly. Spread about 1 tablespoon chocolate hazelnut spread on each pancake. Place banana at one edge. Roll pancake around banana. Cut in half with a serrated knife. To eat out of hand, place each half diagonally on parchment squares and roll up.

Geoff KutnickTwitterFacebook

Geoffrey Kutnick leads content direction and business development for Foodbeast. He splits his time between the quaint neighborhoods of Orange County and the lively streets of Long Beach.