Pancake cake with chicken and mushrooms
Description
The baking is simple and quick. If you're already putting together a holiday menu, take a look at this,
Instructions
- 1
Step 1
1. Whisk the eggs with sugar and salt. Add half of the warm milk and mix. Gradually sift in the flour and whisk until smooth.
- 2
Step 2
2. Add the remaining milk, warm water, vegetable oil, and mix. Adjust the consistency with water and flour. Let the dough rest for 15 minutes at room temperature.
- 3
Step 3
3. Bake the pancakes on a preheated skillet over medium heat on both sides until golden brown. Prepare the filling: boil the chicken fillet, lightly sauté the mushrooms and onion.
- 4
Step 4
4. Blend everything with a blender until smooth, add sour cream, salt and pepper to taste. Mix well. Assemble the cake: spread the pancakes with a thin layer of filling and stack them on top of each other.
- 5
Step 5
5. Brush the sides with sour cream and sprinkle with chopped herbs, then pipe a sour cream lattice on top. Place the cake in the refrigerator for 4-5 hours.