3 eggs
1/4 teaspoon salt
1/4 teaspoon vanilla
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups) or one 16-ounce package frozen unsweetened peach slices, thawed, drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar

Grease and flour a 15x10x1-inch jelly-roll pan; set aside. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degree F. oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.

Meanwhile, add rum to peaches; set aside. Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill until serving time, for up to 2 hours..