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Layered Pancakes

Flavor.of.Europe's picture
Ingredients
  Thin pancakes 12
  Apricot jam 6 Ounce (175 gram / 3/4 cup)
  Chocolate 2 Ounce, grated (2 squares, 50 gram)
  Butter 4 Ounce, melted (100 gram, 1 stick)
  Walnuts 4 Ounce (100 gram / 1 cup)
  Cottage cheese 8 Ounce (250 gram / 1/2 pound)
  Egg yolks 2
  Raisins 2 Ounce (50 gram / 1/3 cup)
  Egg whites 3 , well beaten
  Sugar 8 Ounce (250 gram / 1 1/2 cup)
  Vanilla sugar 1 Tablespoon (for dusting)
Directions

Butter an ovenproof dish.
Place one pancake in the bottom, and spread with apricotjam.
Cover with another pancake, spread with some of the grated chocolate, and baste with a little melted butter.
Add a third pancake, and spread with walnuts mixed with a little sugar.
Mix cottage cheese, egg yolks, some sugar, and raisins together.
Add another pancake, and spread with the cottage cheese mixture.
Repeat layering of pancakes in this way until all ingredients are used up.
But leave top pancake plain.
Bake in a moderate oven, 200°C/Gas Mark 6/400°F, for 10 min.
Meanwhile, make a meringue with beaten egg whites and about 100 g/4 oz / 2/3 cup sugar.
Take pancakes from the oven, and spread the meringue mixture over top.
Bake for 10 min., or until top becomes brown.
Dust with vanilla sugar.
Serve warm, cut into wedges like cake.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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