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Ham Mushroom Stuffed Pancakes


8 thin pancakes (about 7 inches in diameter)
1 (2 oz.) can mushroom stems and pieces, drained and chopped
2 tbsp. finely chopped onion
2 tbsp. butter
8 thin slices boiled ham
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. sour cream
1/2 c. water
Paprika or chopped parsley


Prepare pancakes. In saucepan, cook mushrooms and onion in butter until onion is tender. Place a slice of ham and 2 teaspoons mushroom mixture on each pancake; roll. Keep warm in oven.

Meanwhile, combine soup, sour cream, and water. Heat; stir now and then. Serve sauce over pancakes. Garnish with paprika or chopped parsley. 4 servings.

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