Feel free to substitute other kinds of jam in the filling. You’ll need to use a food processor to combine the jam and cream cheese; if you don’t have one, you can mix them by hand, but the mixture will look curdled. If you don’t feel like mixing the cheese and jam together, just spread a bit of cream cheese and then a layer of jam on top of each pancake.

Other good pancake spreads are peanut butter and Nutella; you may wish to add thin slices of banana if using either of these spreads.

Steps

1. Make the pancakes: Combine flour, salt, baking soda, and sugar in a large bowl. In a separate bowl, combine eggs, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix to combine; do not overmix.
2. Heat a large skillet over medium-high heat. Grease the pan. Using a ⅓-cup measure, pour the batter in circles into the pan. Cook until golden brown and cooked through, 1 to 2 minutes per side.
3. Arrange cooked pancakes in an even layer on baking sheets. Freeze until firm, about 1 hour. Place frozen pancakes in a ziplock storage bag in the freezer until ready to use.
4. Make the filling: Combine cream cheese, jam, and vanilla in the bowl of a food processor. Process until smooth, about 30 seconds. Transfer to a small container, cover, and refrigerate until ready to use.
5. Assemble roll-ups: Heat a pancake in the oven at 350 degrees for about 5 minutes or in a microwave oven. Spread 1 heaping tablespoon of filling on the pancake and roll the pancake tightly. Wrap in foil (the pancakes will crack as you roll them) and serve immediately.