Rolled Ranch Pancakes #rsc

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 lb ground lamb
• 1/4 lb ground sweet italian sausage
• 1/2 cup onion, chopped
• 1 tablespoon shallot, diced
• 3 tablespoons hidden valley original ranch seasoning mix, divided
• 2 tablespoons water
• 1 (10 ounce) package frozen chopped spinach, well drained
• 1/2 teaspoon salt, divided
• 1/4 cup parmesan cheese, divided
• 2 eggs
• 1 cup milk
• 2/3 cup flour
• 2 -4 tablespoons butter
• 2 (8 ounce) cans tomato sauce
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 heat a large non-stick skillet over medium heat. add lamb, 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.