Pancake Pie with Squash Caviar
by Editorial Staff
Lenten pancake pie with zucchini and squash caviar – for vegetarians.
Servings: 6
Ingredients
- 1 can (460 g) squash caviar from “Uncle Vanya”
- 250 g lean mayonnaise
- 1 vegetable marrow
- 1 pack of basil
For pancakes:
- 200 g wheat flour
- 120 g buckwheat flour
- 300 ml plant milk
- 300 ml hot water
- ¼ tsp salt
- 3 tbsp vegetable oil
Directions
Prep time: 2 hours
Cook time: 1 hour
Total time: 3 hours
Mix wheat and buckwheat flour in a bowl, add salt. Make a well in the flour and start kneading the smooth dough, gradually adding vegetable milk. When the dough is smooth, pour in enough hot water to make a batter pancake batter. Add vegetable oil, stir. Leave the dough in the refrigerator for 1 hour.
Bake pancakes with a diameter of 18-20 cm. Place the baked pancakes in a stack.
Place 2 pancakes in a springform baking dish. Brush with a thin layer of lean mayonnaise, put some squash caviar on it. Collect the pancake cake by spreading mayonnaise on each pancake and caviar every second.
Place the caviar on top. Refrigerate for 1 hour.
Gently flip the pancake cake onto a platter, remove the sides of the mold. Garnish with thin slices of grilled zucchini and basil.
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