Note that the
uncooked side of the pancake is on the outside of the blintzes; this is as it should be, since you will be cooking the blintzes again once they are formed.
So then I realized that I had expected the swirl to stay nice and neat but the more I looked at the picture, I noticed the cinnamon covers that
whole side of the pancake.
Now form the blintz by folding in two
sides of the pancake over the short edges of the rectangular filling, folding up one long edge, and rolling until the other edge is under the filling and the whole package looks like a little burrito.
While one
side of the pancakes are cooking, evenly sprinkle the uncooked tops with either fresh or frozen blueberries.
Cook for a few minutes more, until
both sides of pancake pieces are golden brown.
If you are not sure if they are done, just lift
the side of the pancake with your spatula to see if it is lightly brown.
Wait for
the sides of the pancakes to bubble, then carefully flip.
I would love to have this on Christmas morning with some sourdough toast with butter, more bacon and
a side of pancakes;)
I mean, is it necessary to have
a side of pancakes with your syrup?
Keep the swirl close to the center of the batter so the mixture doesn't melt off
the side of the pancakes.
It reminded me of when I go to breakfast, order my side of hashbrowns (which is usually on
the side of pancakes or waffles, because CARBS), and they're just greasy and limp with no crispy crust.
When bubbles pop up along
the sides of the pancakes and the batter loses its sheen, gently flip and allow to cook for 3 - 4 more minutes.
Cover pan with a lid and cook for several minutes until
the sides of the pancake firm up.
Flip and cook until cooked through and other
side of pancakes are golden brown, about 2 minutes.
Cook on the other side for another 2 - 3 minutes, until
both sides of pancake are golden brown.