Sweetened sour cream and fruit pie filling add flavor and richness to these pretty rolled pancakes from Wendy Moylan of Crystal Lake, Illinois. They're tasty for brunch...or dessert.
- 1/4 cup sour cream
- 1/2 teaspoon confectioners' sugar
- 4 large pancakes, warmed
- 1/2 cup strawberry or raspberry pie filling
- Fresh fruit and additional pie filling, optional
- In a large bowl, combine the sour cream and sugar. Spread over warm pancakes; top with pie filling. Roll up jelly-roll style. Serve with fruit and additional pie filling if desired. Yield: 4 servings.
Originally published as Fruit Pancake Roll-Ups in Quick Cooking May/June 2000, p53
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