1/3 cup vegetable oil
1 egg
1 cups all-purpose flour
3 cups milk
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons all-purpose flour
1 tablespoon margarine, melted
1 cup cooked ham, diced
2 teaspoons liquid smoke flavoring
1 teaspoon paprika
2 tablespoons cooked horseradish
1 teaspoon cornstarch mixed with water
2 tablespoons golden raisins
1 cup shredded Canadian cheese
Prepare the pancakes by adding vegetable oil to a small saucepan over medium-low heat. Cover, remove from heat, and allow to cool.
In a large bowl fold together the egg, flour and milk. Stir in salt, baking soda, bread crumbs and margarine until well blended. Mix in gravy mixture. Stir in ham, liquid smoke and paprika. Pour egg mixture into prepared pan.
Roast 20 minutes in preheated oven until springy and golden brown. Cool 1 minute, and place on foil to cool completely.
Preheat grill.
SPREAD 2 to 3 tablespoons of gravy mixture onto the underside of a hot oiled 12 inch-square pan. Fry pan out in the preheated oven 10 minutes, turning once. Bring a small area of hot oil to any of the edges of the pan through the dark brown area on left.
When cooled, place shredded cheese onto cheese on top of gravy. Top with tomato mixture and salmon mixture. Pour hot oil into pan hot enough to get grease on sides of pan.
Lightly grease surface of pan. Brush with golden egg mixture. Place salmon mixture in the pan and cook 10 minutes on each side.
Arrange wrapped squash slices on top of cheese on final layer of cheese. Cool completely. Garnish with desired topping.