Advertising:

Of the following recipes you will learn how to make incredibly delicious cake pancakes. Depending on the filling it can be magnificent mouth-watering desserts and rich and delicious appetizer.

Sweet cake of pancakes with sour cream

Ingredients:

For pancakes:

Advertising:

  • flour – 325 g;
  • water (hot) – 495 ml;
  • yogurt with a high percentage of fat – 240 ml;
  • sugar – 45 g;
  • baking soda – 10 g;
  • salt – 5 g;
  • large chicken eggs – 4 PCs.;
  • vegetable oil without smell – 120 ml;

For the cream:

  • sour cream fat content of more than 25% – 1 kg;
  • sugar – 265 g;
  • vanilla – pinch.

Cooking

To prepare the dough for pancakes, mix buttermilk with baking soda and leave for five minutes for fighting. At this time the treated eggs with a mixer, mixing them before with sugar and a pinch of salt. Combine the egg mixture and the yogurt, sift to them the flour and thoroughly stir, seeking to dissolve all lumps and produce a smooth texture. Now pour the batter in the hot water and continuously stir it intensively. In conclusion, mixed vegetable oil without smell and on heated, lightly oiled pan, bake thin pancakes in the traditional way.

Cake of pancakes

In a separate bowl, punched with a mixer the sour cream, adding in the process the sugar and vanilla, and attain complete dissolution of all the sweet crystals.

Cooled pancakes impregnate received sour cream and stacked on each other, forming a cake. Decorate the product to your liking.

You can complement the taste of the cake pancakes, and dress it with a cherry. In this case, it is necessary to slightly increase the sweetness of the sour cream and put the berries pitted the cream between the pancakes.

Snack cake of pancakes with chicken and mushrooms

Ingredients:

For pancakes:

  • whole milk – 495 ml;
  • large chicken eggs – 2 PCs.;
  • flour – 170 g;
  • sugar – 25 g;
  • vegetable oil without flavor – 20 ml;
  • salt – 5 g;

For the cream:

  • chicken breast – 680 g;
  • mushrooms – 680 g;
  • cheese – 240 g;
  • cottage cheese – 350 g;
  • the classic mayonnaise – 120 g;
  • refined vegetable oil – 60 ml;
  • fresh tomatoes 240 g;
  • onion – 110g;
  • large chicken eggs – 2;
  • garlic teeth – 5;
  • fresh herbs;
  • spices;

Cooking

For the dough, stir eggs with salt and sugar until smooth, and then pour a glass of milk and stir again. Now sift into the mixture the flour and use a whisk to achieve uniform texture dough and consistency like thick cream. After that, enter the remainder of the milk and stir, getting the necessary liquid texture of pancake dough. Now pour oil, stir and fifteen minutes on a slightly oiled and well-heated pan, bake pancakes one by one.

For the filling, boil chicken breast in advance and allow cooling in the broth. Do not forget water when boiling add salt and spices to taste. Then separate meat into elongated fibers with your hands or finely chop with a sharp knife. Mushrooms wash, cut finely and fry in oil in a frying pan for ten minutes, stirring occasionally, and then lay the chopped onion and fry all together until soft. Also boil, clear and RUB on a grater eggs.

While preparing for all components of the filling, mix the cake from pancakes with chicken and mushrooms cheese, mayonnaise, peeled and squeezed through a press garlic cloves and chopped fresh herbs. Bring the mixture to taste with salt and pepper. Tomatoes cut into thin slices and protrusive quite a bit of fresh herbs, and the cheese passed through a grater.

Assembling the cake, coat each pancake with cheese mixture and spread mushrooms first, second pancake chicken, and the third tomatoes, and then repeat the layers once more, shifting missed pancakes and a little protrusive cheese. Cover with the last cake layer coat on the completion of the cheese mixture, sprinkle with eggs and cheese generously.

Advertising:

 

You Might Also Like