Ham And Mushroom Stuffed Pancakes
|Canned mushroom stems and pieces||2 Ounce, drained and chopped (1 Can)|
|Onion||2 Tablespoon, minced|
|Boiled ham slices||8|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Prepare pancakes; set aside.
Cook mushrooms and onion in butter until onion is tender.
Place slice of ham and 2 teaspoons of vegetable mixture on each pancake; roll.
Combine remaining ingredients in large skillet.
Place rolled pancakes in soup sauce.
Cover; continue heating over low heat 10 minutes.
Garnish with paprika or chopped parsley.