Savoury pancake tower

YOU Breakfast - - Contents -

MAKES

10-12 pan­cakes

Prepa­ra­tion time: 40 min­utes Stand­ing time: 30 min­utes Cook­ing time: 40 min­utes

PANCAKE BAT­TER

500 ml (2 c) cake flour salt 15 ml (1 T) bak­ing pow­der 6 large eggs, sep­a­rated 400 ml milk a dab of oil for brush­ing

FILL­ING

300 g mixed mush­rooms, finely chopped; or dried porcini mush­rooms, soaked in boil­ing wa­ter, drained and finely chopped 1 con­tainer (230 g) of cream cheese or creamed cot­tage cheese 125 ml (½ c) chives, chopped 45 ml (3 T) port Pecorino or other hard cheese, grated, for sprin­kling on top ex­tra fresh herbs and tomato pesto to serve

Pre­heat the oven to 200 °C. Grease a 20 cm loose-bot­tomed cake tin with non­stick spray. 1 Pancake bat­ter Sift to­gether the flour, a pinch of salt and bak­ing pow­der. Add the egg yolks and mix well. Grad­u­ally add the milk, beat­ing con­tin­u­ously un­til the mix­ture is thick and smooth. In a sep­a­rate bowl whisk to­gether the egg whites and a pinch of salt un­til stiff peaks form. Fold the egg whites into the pancake mix­ture and leave the bat­ter to stand for at least 30 min­utes. 2 Heat a non­stick pan un­til hot and brush with oil. Pour 125 ml (½ c) of the bat­ter into the pan, spread­ing it evenly with the back of a spoon un­til it’s about 20 cm in di­am­e­ter. Fry the pancake un­til air bub­bles ap­pear on the sur­face and the edges shrink slightly. Loosen the pancake gen­tly with a non­stick spat­ula, turn and fry un­til golden on the other side. Re­peat with the re­main­ing bat­ter. 3 Cut the pan­cakes to about the same size as the pre­pared cake tin, if nec­es­sary. 4 Fill­ing Mix the in­gre­di­ents, ex­cept the hard cheese, ex­tra herbs and tomato pesto. Spread all the pan­cakes, ex­cept one, with the fill­ing, spread­ing to the edges. Add boil­ing wa­ter or milk if the mix­ture is too stiff. 5 Layer the pan­cakes in the pre­pared tin, spread-side fac­ing up. Top with the plain pancake and press down well. Sprin­kle a fairly thick layer of the grated hard cheese on top and bake for 15-20 min­utes. 6 Leave the pancake tower to cool slightly. To re­move from the bak­ing tin, place a slightly smaller tin be­neath the pancake stack and gen­tly press the sides of the larger tin down. Trans­fer to a plat­ter, top with fresh herbs and serve with tomato pesto.

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