- 1/4 cup sour cream
- 1/2 teaspoon confectioners’ sugar
- 4 large pancakes, warmed (You want them at lest 8 inch in diameter)
- 1/2 cup strawberry or raspberry pie filling (I used cherry)
- 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.