Tollhouse Pancakes with Creamy Turkey Filling

Instructions

Turkey Filling and Mushroom Sauce

1. Melt the butter in a saucepan set over medium heat.
2. Stir in the flour and salt until mixed.
3. Gradually add in the broth, stirring constantly until thick. Remove half of the sauce and place in a separate saucepan for the mushroom sauce. To one half, add in the turkey, and heat thoroughly. Set aside or leave on low heat to keep warm.
4. Stir in the sliced mushrooms and half and half into the other half of the sauce. Heat in the saucepan over low heat until ready to use below.

Tollhouse Pancakes

1. Using an electric mixer, blend together the buttermilk, egg yolks, and baking soda in a medium mixing bowl.
2. In a separate bowl, sift together the flour, sugar, baking powder, and salt. Add the dry ingredients into the bowl with the egg yolks. Mix the ingredients together on low speed. Add in the butter and beat until smooth.
3. Fold in the egg whites by hand, careful not to deflate the batter.
4. Prepare the griddle with vegetable oil or shortening and set to medium heat.
5. Drop ⅓ cup of the pancake batter at a time onto the hot griddle, making about 5-inch pancakes.
6. When the cakes begin to bubble and the edges are cooked, flip the pancakes and continue to cook on the other side.
7. When the pancakes are done, remove from the griddle and place on a plate until all the pancakes are cooked.
8. Turn the oven on to broil.
9. Add a heaping tablespoon of turkey filling on each pancake and roll up like a jelly roll. Place the rolled pancakes in a glass casserole dish.
10. Top with the mushroom sauce and sprinkle with Parmesan cheese. Broil until golden and serve immediately!