1 recipe pancakes
2 tbsp/25g/1 oz butter
1 large onion, finely chopped
4 cups/450g/1 lb mushrooms, chopped
2 tbsp/2 5g/1 oz canned red pimentos, finely chopped
2/3 cup/150ml/1/4 pt soured cream
salt and freshly ground black pepper
melted butter
Serves 4
1-Make the pancakes and keep warm.
2-Melt the butter, and the onion and cook until it has softened but not browned. Add the
mushrooms and cook until soft. Drain off excess liquid. Mix in the pimentos, soured cream, salt
and pepper.
3-Put a spoonful of the mixture on to each pancake on the cooked side. Roll up the pancakes,
tucking in the edges.
4-Place the rolled pancakes in a buttered oven dish, drizzle a little melted butter over the top.
Warm through in the oven at 350F/180C/Gas 4 for 25 minutes.
5-Serve with more soured cream if desired.
2 tbsp/25g/1 oz butter
1 large onion, finely chopped
4 cups/450g/1 lb mushrooms, chopped
2 tbsp/2 5g/1 oz canned red pimentos, finely chopped
2/3 cup/150ml/1/4 pt soured cream
salt and freshly ground black pepper
melted butter
Serves 4
1-Make the pancakes and keep warm.
2-Melt the butter, and the onion and cook until it has softened but not browned. Add the
mushrooms and cook until soft. Drain off excess liquid. Mix in the pimentos, soured cream, salt
and pepper.
3-Put a spoonful of the mixture on to each pancake on the cooked side. Roll up the pancakes,
tucking in the edges.
4-Place the rolled pancakes in a buttered oven dish, drizzle a little melted butter over the top.
Warm through in the oven at 350F/180C/Gas 4 for 25 minutes.
5-Serve with more soured cream if desired.
