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Combine pancake mix, rolled oats, sugar, and
nutmeg; mix well. Add eggs, milk, 1/4 cup sour cream (save remaining
sour cream for filling pancakes) and shortening or oil; mix until dry
ingredients are moistened.
Pour 1/4 cup batter onto heated griddle. Bake until brown on under side, edges dry, and top covered with bubbles. Turn, cook second side. Spread hot pancakes with sour cream; roll and sprinkle with confectioners' sugar. Serve with Peach Sauce (click here for recipe).
I should think that this recipe would work even if one replaces the
whole eggs with egg substitute and the sour cream with a low- or
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A