Rolled Apricot Pancakes
|Pancake mix||1 Cup (16 tbs) (Packaged)|
|Milk||1 Cup (16 tbs)|
|Salad oil||1 Tablespoon|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
Mix the pancake mix, milk, egg and oil in a bowl until smooth.
Bake on griddle according to package directions.
Spread 1 tablespoon jam over each pancake and roll up.
Dip in eggs, then in corn flake crumbs and place, seam side down, in a heated skillet containing the butter.
Brown on all sides over low heat.
Serve hot with melted butter, if desired.
Serving size: Complete recipe
Calories 2000 Calories from Fat 588
% Daily Value*
Total Fat 66 g101.1%
Saturated Fat 25 g124.8%
Trans Fat 0.3 g
Cholesterol 735.3 mg245.1%
Sodium 2522 mg105.1%
Total Carbohydrates 316 g105.3%
Dietary Fiber 7.4 g29.5%
Sugars 134.8 g
Protein 49 g98.8%
Vitamin A 80.4% Vitamin C 46.2%
Calcium 75.5% Iron 236.1%
*Based on a 2000 Calorie diet