Pancake Cake
by Editorial Staff
We decided to make a pancake cake snack. It’s insanely delicious, festive, and very simple. We will have thin pancakes in milk, with the addition of herbs, and as a filling, we chose fresh tomatoes with onions and cheese.
Cook: 50 mins
Servings: 8
Ingredients
- Wheat flour – 250 g
- Milk – 0.5 l
- Eggs (large) – 3 pcs.
- Fresh tomatoes (large) – 4 pcs.
- Bulb onions (large) – 1 pc.
- Hard cheese – 150-200 g
- Garlic – 2 cloves
- Dill greens – to taste
- Salt to taste
- Vegetable oil – for dough and frying pancakes
Directions
- Mix eggs with warm milk sifted flour, add salt, and a couple of tablespoons of vegetable oil. Mix well with a whisk. The pancake dough is ready.
- Chop the dill finely.
- Let’s add it to the pancake dough. Let’s mix.
- Let’s start baking pancakes in a preheated pancake pan greased with vegetable oil. One side first.
- Then turn it over to another.
- From the specified amount of products, approximately ten pancakes are obtained.
- Grate the cheese on a medium grater cloth.
- Cut the onion into rings.
- Cut the tomatoes into slices.
- Let’s start collecting the pancake cake. On the first pancake, put tomato slices, two or three onion rings and sprinkle with chopped cheese. Cover with the next pancake and repeat.
- Let’s do this with all the pancakes, tomatoes, onions, and cheese. You can squeeze a couple of garlic cloves onto the middle layer (for spiciness) through a garlic press.
- Place the assembled snack cake in a preheated oven for 10 minutes at 180 ° C to melt the cheese. That’s all. Pancake cake with cheese and vegetables can be cut into appetizing slices and laid out on beautiful plates.
Bon Appetit!
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