Fruit Pancake Roll-Ups
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.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 150 calories, 4g fat (2g saturated fat), 13mg cholesterol, 202mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein.
Originally published as Fruit Pancake Roll-Ups in Quick Cooking May/June 2000