Stuffed Savoury Pancakes

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Worcestershire recipe: collected from an elderly cook who said she ‘had always made them’.


  • ½ lb. (240 g.) finely chopped cooked chicken or veal or very lean home-cooked ham or a mixture
  • 2


Stir the meat, mushrooms and onions into the sauce. Check the seasoning and heat till not quite boiling. The mixture should be quite thick.

Make the first thin pancake, put a tablespoonful of the mixture on one half and roll up as tightly as possible. Lift on to a hot dish and keep hot while you make the rest. Lay them in a row on the dish. When all are done sprinkle with the cheese and