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Ingredients
- Â Â Pancakes, see recipe
- Â Â Butter
- 1 lrg Onion, finely minced
- 4 c. Minced mushrooms Or possibly 16-ounce mushrooms, minced
- 2 Tbsp. Pimientos, finely minced
- 5/8 c. Lowfat sour cream
- Â Â Salt and pepper
- Â Â Melted butter
- Â Â Lowfat sour cream, optional topping
Directions
- Make pan cakes. Heat the butter, add in the onion and cook till it has softened but not browned. Add in the mushrooms and cook till soft. Drain off excess liquid. Fold in the pimientos, lowfat sour cream, salt and pepper. Put a spoonful of the mix onto each pancake on the cooked side. Roll up the pancakes, tucking in the edges. Place the rolled pancakes in a buttered oven dish, drizzle a little melted butter over top. Hot through in the oven at for 25 min. Serve with more lowfat sour cream if you like.
- Books.
- Notes: Set oven: 180C / 350F / Gas 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 489 | 88% |
| Total Fat 55.57g | 69% |
| Saturated Fat 34.7g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 474mg | 20% |
| Potassium 342mg | 10% |
| Total Carbs 13.37g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.99g | 5% |
| Protein 5.38g | 9% |
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