Banana Pancake Rollups with Macerated Strawberries


  • 2 really over-ripe, don't-be-scared-of-rotten bananas, peeled
  • 3/4 cup Bisquick
  • 4 eggs
  • 1/2 cup milk
  • Optional: a sprinkling of cinnamon, nutmeg or cardamom
  • 2 cups of slices, fresh Strawberries
  • 1 tablespoon of orange liquor
  • 2 tablespoons of fine sugar
  • Garnish of powdered sugar


In a large mixing bowl, fork mash the incredibly ripe (rotten) bananas. Cream the fork-mashed bananas with an electric mixer. Add the Bisquick in two parts, mixing until evenly incorporated and smooth. Add the eggs, one at a time, mixing well after each addition. Add the milk. Mix to blend thoroughly. It is not a heavy, thick batter because for rollups, the pancakes should be more crepe-like. If you and your family likes spice, you can sprinkle in a hint of cinnamon, nutmeg or cardamom. They're fabulous without the spices, too, when the banana flavor can really shine.

Over medium high heat, warm a skillet until blistering hot. Spray with a cooking oil spray (like Pam). Pour one ladle of batter into the pan, tilting the pan to coat and spread evenly. Cook until the top of the pancake firms up and bubbles, just a minute or so. Flip and cook briefly. Stack the pancakes on a plate. They keep each other pretty warm while you finish cooking all of the batter.

While the pancakes are cooking, prepare the Strawberries. In a little ramekin, whisk the fine grain sugar into the orange liquor. Put the sliced Strawberries in a medium glass bowl and pour the sweetened orange liquor over them, gently stirring to coat all of the sliced berries.

To assemble, place a pancake on a large plate. Top with a good spoonful of the Strawberry mixture. Roll up. Continue until all of the pancakes have been rolled up. Serve on individual plates. Top with a light dusting of powdered sugar.