1 1/4 c buttermilk
1/2 tsp. baking soda
2 egg yolks, beaten
1 c enriched flour
2 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
2 egg whites, stiffly beaten
2 tbsp. grated Parmesan cheese
Chicken Filling and Mushroom Sauce:
1/2 stick + 2 tablespoons butter
1/4 c + 2 tablespoons enriched flour
1 tsp. salt
2 c chicken broth
2 c cooked chicken, shredded
2/3 c sliced mushrooms
1/4 c half and half
Beat buttermilk and soda into egg yolks with rotary beater or use electric mixer at low speed.
Sift together flour, sugar, baking powder and salt. Add to egg yolks mixture along with butter.
Beat until smooth. Fold in egg whites.
Heat griddle or heavy frying pan.
Coat lightly with shortening or vegetable oil.
Drop batter from 1/3-cup measure onto the griddle to make 5″ pancakes.
When cakes are full of bubbles and edges are cooked well, turn cakes and cook on other side.
When pancakes are done, put a tablespoon of chicken filling on each pancake, roll.
Top with mushroom sauce and sprinkle with parmesan cheese.
Broil until golden.
Melt butter, blend in flour and salt, gradually stir in broth, and cook until thick, stirring constantly.
Reserve half of this sauce for the mushroom sauce.
To the other half, add chicken, and heat thoroughly.
Stir mushrooms and cream into reserved sauce. Heat.