A cherished food memory from my childhood. I would stay at my cousin's house on the weekend and this is what her father would make for us in the morning. It is a rolled crepe-like pancake and topped with butter and syrup. As kids, we would unroll them and THEN slather them with butter, roll them back up and THEN pour the syrup. Any way that you eat them, they are wonderful. My dear cousin also mentioned to me that she tried it with flavored syrups like Boysenberry and how her father used to experiment with different flavored extracts. Coconut was one of her favorites.
My Private Note
Units: US | Metric
- 1In a large bowl, mix all ingredients (except the last item as it is extra just for cooking) until a smooth consistency.
- 2Heat pan (cast iron skillet works best) on med/hi heat.
- 3When pan is hot, add 1 teaspoon oil and allow to heat up.
- 4Ladle approximately 1/4°C mixture into pan and rotate pan to lightly and evenly coat the bottom.
- 5Allow to cook until edges start to brown and pancake appears firm in the center.
- 6With a spatula, roll up crepe-style.
- 7Heat may need to be adjusted if pancake burns easily.
- 8Enjoy with butter and syrup!
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Nutritional Facts for Uncle Walt's Maki Dango
Serving Size: 1 (100 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 175.9
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 1.1 g
- Cholesterol 70.5 mg
- Sodium 50.5 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 0.7 g
- Sugars 8.5 g
- Protein 4.4 g