PANCAKES AS A SAVOURY.

Hawera Star, Volume XLVII, 12 November 1927, Page 17

PANCAKES AS A SAVOURY.

SOME NEW RECIPES. Pancakes make delicious saA r ouries filled with a mince of meat, poultry, or game "well seasoned and mixed with a suitable, and rather thick, sauce. Cooked tomatoes, mushrooms and asparagus points also make good fillings, as does almost any kind of cooked fish.

If used for savouries, the pancakes must be made very small, and should be served very hot. With Herbs.—Make an ordinary pancake batter Avith 4oz. of flour, 1 egg and A a pint of milk. When well beaten add A teaspoonful of finely chopped parsley. Season with salt and pepper and Jet the batter stand for at least half an hour. Fry in the usual nay Where onion is liked, half a teaspooni'ul of very finely minced onion may lie added to the*batter also. With Meat or Cheese. —Add a tablesponful of finely chopped ham or tongue and a teaspoonful of grated cheese added to the batter makes cheese pancakes. Alter rolling, sprinkle the pancakes with a little more grated cheese. Mix a mince of meat, poultry, or game with a thick sauce or the yolk of an egg, season well, make hot and Avhen the pancakes are made, spread a little mine© over, then roll them. Vegetables should be cooked, minced, with a- suitable sauce, and made hot before using them as pancake fillings.