Chicken-Stuffed Pancakes

Name: Chicken-Stuffed Pancakes
Yield: Makes 8 servings
Ingredients: ⅛ tsp. salt; 1 c. flour; 2 egg whites; ¼ tsp. salt; 1 (4 oz.) can chopped mushrooms; ½ c. hot chicken stock (about); 2 c. finely chopped cooked chicken; ¼ tsp. ground nutmeg; ¼ c. flour; 1 c. milk; 2 eggs and 2 egg yolks, beaten; ½ tsp. thyme leaves; ¼ tsp. ground mace; ½ c. fine dry bread crumbs; 2 tblsp. salad oil; ½ c. chopped onion; 2 tblsp. butter; ¼ tsp. pepper; ½ tsp. salt

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve with your favorite fruit salad Pancakes:

Ingredients

2 eggs and 2 egg yolks, beaten
1 c. milk

Dinner
Main course
Breakfast

Method

Blend together all ingredients for pancakes until smooth. For each pancake, pour ¼ c. batter into preheated, lightly greased skillet. Tip pan so batter spreads evenly. When set, turn. Place baked pancakes on clean dish towels until ready to fill. You will have about 8 pancakes.