15 golden pancakes, one side only
1 cup of cooked and ground prosciutto
1/3 cup of chopped fresh parsley
1/2 cup of mayonnaise
1 tablespoon prepared horseradish (optional)
2 tablespoons of chopped scallions
4 hard-boiled eggs, diced
2 tablespoons of pickle relish, drained
2 tablespoons of chopped green onions, with the green part only
2 tablespoons of mustard
1/8 teaspoon of salt
1/3 cup of green and red pepper strips
1 cup of cream cheese
15 golden pancakes, one side only
1 cup of cooked and ground prosciutto
1/3 cup of chopped fresh parsley
1/2 cup of mayonnaise
1 tablespoon prepared horseradish (optional)
2 tablespoons of chopped scallions
4 hard-boiled eggs, diced
2 tablespoons of pickle relish, drained
2 tablespoons of chopped green onions, with the green part only
2 tablespoons of mustard
1/8 teaspoon of salt
1/3 cup of green and red pepper strips
1 cup of cream cheese
Mix the prosciutto with parsley, 1/4 cup of mayonnaise, prepared horseradish, and chopped scallions. Reserve
In another bowl, mix eggs, pickle relish, green onions, mustard, salt, and remaining mayonnaise. Reserve
Spread 2 tablespoons of prosciutto mixture onto 5 pancakes, and 2 tablespoons of egg mixture onto other 5 (on the non-golden side)
Create 5 stacks of 2 pancakes each, with the rechilled sides up
Cover each stack with one of the remaining 5 pancakes, with the golden side up
Once done, cover each stack with cream cheese
Cut each into slices like a cake
Top each slice with thin strips of green and red pepper in relish
Serve chilled.
