JELLY-ROLL PANCAKE

1 tbsp vegetable oil
6 eggs
1 tsp salt
2 tbsp sugar
2/3 cup flour
1 cup milk
1 (3 oz) pkg cream cheese, softened
1/2 cup raspberry jam
sifted powdered sugar

Pour oil in a jelly-roll pan. Place in oven while oven is preheating to 450 degrees.

Beat the eggs with the salt until light.

Blend the sugar with the flour. Add to the eggs and beat until batter is smooth. Stir in milk and mix thoroughly. Remove pan from the oven and pour in the batter.

Bake for 15 minutes, or until puffy and brown.

Immediately spread with the cream cheese and jam. Roll up jelly-roll fashion. Sprinkle with the powdered sugar. Serve immediately.

Servings: 4
Source: San Francisco Encore Cookbook by Junior League of San Francisco