Recipe for Mushroom-Filled Pancakes


1 cup milk
1 large egg
1 cup all-purpose flour; sifted
1/4 teaspoon salt
1 butter or margarine; for frying
1 sour cream; at room temperature

1 lb fresh mushrooms
6 green onions, minced
3 to 4 tbs butter or margarine
1/2 cup sour cream; at room temperature
1 tablespoon flour
2 tablespoon fresh dill or parsley, chopped
1 salt and pepper to taste


Combine milk and egg in a bowl; mix with a whisk or fork. Stir in flour and salt and mix again. Heat a lightly greased 7-inch or 8-inch skillet and spoon 3 Tbs of batter into it. (Pour the batter all at once from a small glass.) Tip pan quickly at once to spread batter evenly. Cook until underside is done and bubbles form on top. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250 F. oven while cooking the other pancakes. When all pancakes are cooked, put a large spoonful of the Mushroom Filling lengthwise along each one; roll up. Serve at once topped with a spoonful of sour cream. Serves 10 to 12.

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