Savoury pancake tower
Preparation time: 40 minutes Standing time: 30 minutes Cooking time: 40 minutes
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
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.