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1 1/4 c. whole wheat pancake
1 1/2 c. milk
1 egg
1 Tbsp. shortening, melted or

1 c. celery, diagonally sliced
1 Tbsp. minced onion
1/4 c. butter or margarine,
1/4 c. all-purpose flour
4 chicken bouillon cubes or 4
tsp. chicken stock base
1 1/2 c. water
1/2 tsp. prepared mustard
1 (4 oz.) can mushrooms,
undrained, chopped
2 c. diced cooked turkey
1 tsp. chopped parsley
2 Tbsp. chopped pimiento
1/4 c. grated Cheddar cheese
1 tomato, cut in sixth

Pancakes: Heat griddle to 400 degrees. Place mix, milk, eggs
and shortening in bowl. Stir until batter is fairly smooth.
Let stand for 1 to 2 minutes. For each pancake, pour about 1/2
cup batter onto hot, lightly greased griddle or skillet to make
5 pancakes. Turn over only once. Makes 5 pancakes.
Filling: In medium-sized saucepan, saute celery and
onion in melted butter for 5 minutes until tender. Remove from
heat, stir in flour. Add bouillon cubes, water, mustard and
mushrooms. Cook, stirring constantly until mixture boils.
Reduce heat to low; add turkey, parsley and pimiento. Return
to boiling.
To make stack: Layer pancakes and turkey filling
spreading 1/2 cup over each stack. Sprinkle Cheddar cheese on
top. Top with tomato wedges. To serve cut into 4 wedges.

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