Pancake rolls

Ingredients

• 1 tubplain fresh cream cheese
• 2 tbspunroasted walnuts
• 3 tbspraisins
• 2 tbsprunny honey
• 4ready-made pancakes

Instructions

1. 1

   Mix the filling

   Stir the cream cheese until smooth, then mix in the honey. Roughly chop the walnuts and fold them into the cream cheese mixture with the raisins.

2. 2

   Fill and roll

   Spread the mixture over the pancakes and roll them up on a sheet of aluminium foil. Carefully cut each roll into four pieces, then wrap the pieces firmly in foil. Place them in a lidded container and keep refrigerated until you leave.

What are pancake rolls?

Pancakes are a familiar part of Dutch home cooking, served with sweet or savoury toppings and fillings. This version turns ready-made pancakes into portable rolls with a creamy, crunchy, fruity centre.

The combination works because the soft pancakes hold a thick cream-cheese filling, while walnuts and raisins add contrasting texture and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 14g protein, 26g carbs, 28g fat.

The pancakes and raisins provide most of the carbohydrates, while the cream cheese and walnuts contribute much of the fat; the cream cheese also supplies some protein. Pair a portion with fresh fruit or crunchy vegetables to add freshness and balance the plate.

Why this filling works

Cream cheese: stir it smooth before adding the other ingredients so it spreads more evenly over the pancakes.

Walnuts and raisins: chopping the nuts roughly gives you small crunchy pieces, while the raisins stay chewy. The honey sweetens and loosens the cream cheese.

Rolling without a mess

Spread the filling in an even layer, leaving a little room at the edges to limit spillage as you roll. Roll each pancake on the foil, then use the foil to wrap the pieces tightly after cutting.

Cutting and packing

Cut the rolls carefully into four pieces, keeping the knife steady so the filling stays inside. The foil helps the pieces hold their shape in the container and makes them convenient to pack.

Serving and timing

The listed preparation time is 10 minutes, making these rolls a quick option when the pancakes are ready to use. Keep them chilled until departure, as the filling contains fresh cream cheese.

Serve them as a snack or alongside fresh fruit for a simple meal with a refreshing contrast to the sweet filling.

Recipe notes & tips

• Stir the cream cheese smooth before mixing in the honey.
• Roughly chop the walnuts so they are easier to spread through the filling.
• Spread the filling evenly to help each bite contain a similar mix.
• Use the foil to hold the rolls together while you slice them.
• Keep the packed rolls refrigerated until you are ready to leave.

Variations

• Add cinnamon: Stir a little into the cream-cheese mixture for a warm spice note.
• Use pecans: Swap them for the walnuts, chopping them roughly first.
• Try dried cranberries: Replace the raisins for a tangier fruit flavour.
• Add orange zest: Mix a little finely grated zest into the filling for a citrus edge.
• Make them savoury: Leave out the honey and raisins and fill with chopped herbs and walnuts.

Common mistakes to avoid

• Lumpy cream cheese: Stir it smooth before adding the honey and other filling ingredients.
• Too much filling: Spread a thin, even layer so the rolls are easier to close.
• Rough cutting: Use a steady, careful cut to keep the filling from squeezing out.
• Loose wrapping: Wrap the pieces firmly in foil so they hold their shape.
• Leaving them warm: Keep the rolls chilled in a lidded container until you leave.

How to store

Keep the rolls in a sealed container in the fridge and eat them within 2 days. They are best served chilled; reheating is not needed.

Frequently asked questions