Instructions: Sift flour and salt together.

Add egg and a little milk to the flour.

Mix well, avoiding the formation of lumps.

Stir in rest of milk, beat until smooth.

Cover and leave to stand for one hour.

Coat a frying pan with fat, heat until hot.

Pour a little batter into frying pan.

Tilt to cover bottom thinly.

When cooked on one side, turn.

Keep pancakes warm.

Filling: Melt butter, work in flour to make a smooth paste.

Slowly add milk, stirring to avoid lumps.

Heat gently until sauce thickens, cook for 3 minutes.

Add chicken and mushrooms, cut up, to sauce.

Season and simmer until mushrooms are cooked.

Add whisky and chopped parsley.

Place a little in the centre of each pancake and roll up.

Serve hot.

Makes 6 - 8 pancakes.

NOTES : Whisky has been described as the lifeblood of Scotland.

the incomparable Highland Malts to the grain whiskies of the Lowlands, it occupies a commanding position on the national stage. It seems inevitable that it would be used in cooking; what is surprising is how well it works.

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