Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp pancake mix
1/4 cp corn meal
1 1/2 cps milk
1 egg, beaten
1 tbsp melted shortening
1 - Combine pancake mix with corn meal.
2 - Stir in milk
3 - Beat in egg and shortening.
4 - Pour 1 tbsp batter for each pancake onto hot, lightly greased griddle.
5 - Bake 2 or 3 minutes on each side, or until golden brown, turning cakes once.
Makes 28 small pancakes.
Fill, and roll pancakes with: Ham Filling
2 tbsp mayonnaise
2 tbsp cream cheese
2 tsp prepared horseradish
2 cps chopped, cooked ham
1 - Mix ingredients together.
2 - Spoon a little on each pancake.
3 - Roll and fasten with wooden pick.
4 - Heat under moderate broiler 2 minutes or saute lightly in a little butter or margerine in chafing dish.
5 - Serve hot.
Makes filling for 28 small pancakes
This is an elaborate appetizer that mey be prepared well in advance (even frozen) up to the final stage.
May be brought to perfection in electric skillet, too, before the eyes of the guests and kept hot for latecomers.