Ingredients 1 1/2 cups flour (I use gluten-free flour) 2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/3 cup butter 1 large egg 1 teaspoon vanilla extract 1/16 teaspoon vanilla 1 1 1 2 1/6 cups all-purpose flour (see notes) 1 1 tablespoon cornstarch 1 1 cup cold water (not boiling) 1/5 cup cold milk (not milk) Instructions In a large bowl, combine flour, baking powder, salt, cinnamon and vanilla.
Whisk until combined.
Stir in butter and egg.
Stir until combined, about 2 minutes.
Add cold water and milk and mix until combined (at least 2 minutes).
Pour batter into prepared pans, using the back of a spoon to help shape them.
Bake for 20 to 25 minutes or until toothpick inserted into center comes out clean.
Transfer to a cooling rack and cool for about 30 minutes.
To serve, pour batter into a serving bowl and top with whipped cream.
Garnish with remaining egg and vanilla and serve.
Nutrition Facts A New Science Egg Roll recipe Amount Per Serving Calories 250 Calories from Fat 144 % Daily Value* Total Fat 15g 25% Saturated Fat 2g 10% Polyunsaturated Fat 3g Monounsaturated Fat 0g Cholesterol 100mg 46% Sodium 552mg 27% Potassium 562mg 17% Total Carbohydrates 31g 12% Dietary Fiber 1g 4% Sugars 4g Protein 12g 28% Vitamin A 0% Vitamin C 0% Calcium 3% Iron 1% * Percent Daily Values are based on a 2000 calorie diet.