Make pan cakes. Melt the butter, add the onion and cook until it has
softened but not browned. Add the mushrooms and cook until subdued. Drain off
excess liquified. Mix in the pimientos, sour drub, salt and peppercorn. Put a
spoonful of the mixture onto each pancake on the cooked slope. Roll up the
pancakes, tucking in the edges. Place the rolled pancakes in a buttered
oven saucer, drizzle a little melted butter over top. Warm through in the
oven at for 25 proceedings. Serve with more sour cream if desired.

REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Emended by Pat Hanneman (kitpath)

Notes: Set oven: 180C / 350F / Gas 4