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Rolled Ranch Pancakes #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. I love to make rolled pancakes for the family. These turned out great with the additions of the Ranch dressing mix. I will be making this again soon!”
12-14 rolled pancakes

Ingredients Nutrition


  1. Heat a large non-stick skillet over medium heat. Add pork, sausage, onions and shallots; cook until brown and crumbly. Add 1-tablespoon ranch seasoning and water. Cook for 1 minute. Add the spinach, Parmesan cheese and ¼ teaspoon salt. Stir to combine and remove from heat; set aside.
  2. In a medium sized bowl, beat eggs with milk, 1 tablespoon Ranch seasoning and salt. Sift flour, measure and beat into egg mixture.
  3. Heat a nonstick 5- or 7- inch pan over medium-high heat. Working quickly add a small amount of butter and about 2 tablespoons of batter; being sure to tilt pan so batter covers the bottom. Cook until brown on one side, about 20-30 seconds. Remove to a parchment lined cookie sheet. Continue until all batter is used, buttering pan as needed.
  4. Divide filling between pancakes and roll.
  5. Arrange in a 9x13-inch baking pan.
  6. Combine tomato sauce with remaining 1 tablespoon Ranch seasoning and pour over rolls. Top with cheddar cheese.
  7. Bake in a preheated 350-degree oven for 30 minutes. Serves 6 to 9.

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