Recipe for Mushroom-Filled Pancakes

Ingredients

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

MUSHROOM FILLING
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

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here