Ham And Mushroom Stuffed Pancakes Recipe
Summary
CuisineAmerican
Ingredients
8 thin pancakes (about 7 inches in diameter)
1 can (2 ounces) mushroom stems and pieces, drained and chopped
2 tablespoons finely chopped onion
2 tablespoons butter or margarine
8 thin slices boiled ham
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup sour cream
1/4 cup water
Paprika or chopped parsley
Directions
Prepare pancakes.
In saucepan, cook mushrooms and onion in butter until onion is tender.
Place a slice of ham and 2 teaspoons mushroom mixture on each pancake; roll.
Keep warm in oven.
Mean while, combine soup, sour cream, and water.
Heat; stir occasionally.
In saucepan, cook mushrooms and onion in butter until onion is tender.
Place a slice of ham and 2 teaspoons mushroom mixture on each pancake; roll.
Keep warm in oven.
Mean while, combine soup, sour cream, and water.
Heat; stir occasionally.
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