Individual Pancake Cakes
Description
The pastry is prepared simply and quickly. The pancakes for this recipe are convenient to fry in a small pan, but if you don’t have one, no problem. You can cut out cake layers for tarts, and use the scraps to make a little salad, for example. I add sour cream to the filling, but it can be replaced with mayonnaise. The appetizer can be served at the table immediately, still a little warm, or fully cooled. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Crack the egg into a deep bowl, add a pinch of salt and sugar, and whisk until smooth.
- 3
Step 3
Add the sifted flour, pour in the water.
- 4
Step 4
At the end, add vegetable oil to the batter. In a well‑heated pan, fry small pancakes on both sides until lightly golden.
- 5
Step 5
Meanwhile, boil the chicken in salted water.
- 6
Step 6
Peel and finely chop the onion and mushrooms. Transfer them to a pan with vegetable oil and fry until golden brown.
- 7
Step 7
After that, add the minced chicken to the mushrooms.
- 8
Step 8
At the end, add salt, spices, sour cream. Stir and remove the filling from the heat. If desired, add grated cheese.
- 9
Step 9
When the filling and the pancakes are ready, you can start assembling the cakes.
- 10
Step 10
Place the pancake on a plate and spread the filling.
- 11
Step 11
Assemble the cake from 4–5 layers.
- 12
Step 12
Before serving, top the cake with slices of pickled cucumber; it will add a piquant touch. Brightness can be added with cranberry.