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).

Poster's Notes: 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 no-fat version.

Posted by Sandy Loeffler