6 eggs, well beaten
3 c. milk
2 c. sifted flour
3/4 tsp. salt
1 lb. ground beef
1 lb. bulk pork sausage
1 c. chopped onion
1/2 c. chopped green peppers
2 cloves garlic, minced
1 2/3 tbsp. chili powder
1 tsp. salt
1 (29 oz.) jar or 2 (15 oz.) cans meatless spaghetti sauce
1 c. water
1 tbsp. chili powder
2 c. shredded Cheddar cheese

Combine eggs and milk. Add flour and 3/4 teaspoon salt; beat until smooth. Pour about 1/4 cup batter into hot greased 6 to 7 inch skillet, tilting skillet so batter covers surface. Turn pancakes when surface looks dry. Pancakes can be stacked while remaining ones are baked. Makes 30. Brown ground beef and pork sausage in large skillet. Pour off all but 1 tablespoon fat. Add onion pepper, garlic, 1 2/3 tablespoons chili powder and 1 teaspoon salt. Simmer for 10 minutes. Cool.

Combine spaghetti sauce, tomato sauce, water and 1 tablespoon chili powder; set aside. Spoon scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. Roll up. Place in baking dishes. Pour 1/2 sauce over dish. Top with cheese. Bake at 325 degrees for 30 minutes.