Pancake snails

I’m not sure if many people actually use a recipe to make pancakes, as the simplest version really only contain three ingredients (four if you add salt). Still I think it is fun to post some inspiration to how to give very basic food a twist and make it into a fun snack. We’ve included a sweet and a savory filling but the possibilities are endless, see more ideas in the recipe tips!
This is a great recipe to make with toddlers or smaller kids, as they like spreading the filling on the pancake and rolling up the strips into snails. I had the feeling that my son was slightly intrigued when I told him that we were making snails, i.e. something that usually doesn’t at all belong in the kitchen. Let your kids help decorate and make their very personal pancake snail and I’m sure they’ll have a blast!

Recipe tips
Other tasty pancake toppings – though maybe less suited for rolling up – include sliced bananas, mixed berries, lime juice, shredded pineapple, chopped nuts, coconut flakes, thinly sliced cheese, strips of thinly sliced salami or shaved turkey, minced meat with herbs, soft-steamed strips of mixed vegetables, or thin slices of salmon.
You can use any kind of milk for this recipe – cow’s milk, almond milk, soy milk etc. – though the taste will vary slightly. If you go traditional and fry your pancakes in butter, keep in mind that butter has a very low smoke point (the temperature where an oil or fat starts breaking down into different components and producing a blue-ish smoke, also marking the beginning of both flavor and nutritional degradation), so make sure to fry on low to medium temperature. If using oil, you could for example use refined coconut oil which has a higher smoke point and an adequate taste for frying pancakes.