Ham Rollops Recipe by Ruth Paget
Serves 4
Ingredients:
For Filling:
-1 (10.5-ounce) can cream of mushroom soup
-1/3 cup reconstituted dry milk
-1/2 tablespoon Worcestershire sauce
-1½ cups diced, cooked ham
-1 cup peas
For Pancakes:
-1 cup reconstituted dry milk
-1 cup pancake mix
-1 beaten egg
-1 tablespoon oil
Steps:
1-Combine cream of mushroom soup, reconstituted dry milk, and Worcestershire sauce in a pot on the stove over medium heat.
2-Add ham and peas to the pot when the mushroom soup starts to boil. Lower the heat and leave pot on the stove over low heat.
3-Make pancakes with reconstituted dry milk, pancake mix, egg, and oil.
4-Place ham and pea mixture down the center of a pancake. Fold over the sides. Turn the pancake over, seam side down. Insert a toothpick from the top of the pancake to hold it in place. Repeat until all the pancakes are used.
Serve warm.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
