2 c. milk
2 eggs
2 tbsp. liquid shortening
2 c. pancake mix
1/2 lb. chipped beef, chopped
2 tbsp. butter
2 c. sour cream

Make pancakes, place milk, eggs and shortening in bowl, add pan-cake mix. Stir lightly until batter is fairly smooth. For each pancake pour about 1/4 cup batter onto hot lightly greased griddle.

FILLING:

Saute chipped beef in butter. Stir in 1 cup sour cream. Place about 1 tablespoon (or more) filling on each pancake, roll up. Arrange in baking pan or casserole which has been well greased with butter. Spread remaining sour cream on top. Bake in preheated slow oven (325 degrees) until heated through.