Pancake cake
Description
Home baking for tea. Don’t forget to brew fragrant tea or coffee when you serve the pancake cake. Even children can help make the dessert—they love flipping golden pancakes in the skillet and spreading them with cream. If you like, you can let the cake soak in the refrigerator for about 1–2 hours. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add 3 tbsp sugar and salt, and add 200 ml sour cream of any fat content. Beat everything with a fork or a whisk.
- 3
Step 3
Quench the baking soda with vinegar, pour it into the egg mixture, and stir.
- 4
Step 4
Add the wheat flour and mix it in until you get a thickish dough, not a runny one. It should have the consistency of olady batter.
- 5
Step 5
Pour the vegetable oil into the dough and mix.
- 6
Step 6
Heat the pan on the stove and grease it with oil the first time. Then reduce the heat slightly and pour half a ladle of batter onto the bottom of the pan. Cook until large bubbles form. When they start to burst, flip the pancake to the other side.
- 7
Step 7
Fry it for 1–2 minutes until golden on one side and on the other. After that, cook the pancakes without adding any more oil.
- 8
Step 8
Place the baked goods on a plate and let them cool for about 20 minutes.
- 9
Step 9
Meanwhile, in a deep bowl combine the sugar, sour cream, and cream thickener. Beat or whisk the mixture for about 3–5 minutes until thickened.
- 10
Step 10
Place the first pancake on the plate, spread it with sour cream frosting, then lay the sliced banana on the frosting.
- 11
Step 11
Assemble the whole cake in this way. Decorate it with berries, fruit, and chocolate—to taste. The dessert can be chilled in the refrigerator.
- 12
Step 12
When serving, cut the pancake cake into individual portions.