Brunch Egg Roll



10 eggs, hard-cooked, chopped
½ cup finely chopped celery
2 tablespoons chopped pimiento
2 teaspoons chopped chives
¾ tsp. Salt
¼ tsp. Dill weed
¼ tsp. Pepper
2/3 cup mayonnaise or salad dressing


4 eggs
½ cup milk
3 tablespoons oil
1-1/2 cups Hungry Jack Buttermilk Pancake and Waffle Mix


In large bowl, combine all filling ingredients until well blended; chill.

Heat oven to 375 degrees. Grease 15x10-inch jelly roll pan. Line with waxed paper; grease paper. In small bowl, beat eggs at highest speed until thick and lemon colored, about 3 minutes. Add milk and oil at medium speed until blended. Gradually add pancake mix, beating until blended. Pour into prepared pan. Bake at 375 F for 10 to 15 minutes or until light golden brown and top springs back when touched lightly in center. Loosen sides of roll; invert onto towel sprinkled with flour, Carefully remove waxed paper. While hot, roll pancake and towel from narrow end. Cool on wire rack 20 to 30 minutes.

Unroll pancake; remove towel. Spread pancake with filling; re-roll. Place on serving platter. Cover; refrigerate until serving. Can be refrigerated up to 4 hours. (Mine was still perfectly okay the next day so it could be made the evening before for an early party or coffee).

This was delicious and everyone wanted the recipe.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.