Egg rolls can make a great brunch.
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
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.