Pancake Cake for Vegetarians and Vegans
Preparation time: 15 min
Cooking time: 15 min
Ingredients
1 Egg (for vegans and vegetarians that don’t take egg replace with – 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder)
250 ml Milk
200g Plain Flour
1 Pinch Salt
100g Grated Red Cheddar and Mozzarella
Extra Virgin Olive Oil for Frying
Filling 1
Handful of Olives (black or green)
2 Cloves Garlic
1 Onion
3 Tomatoes
Filling 2
500g Mushrooms
1 Onion
500g Asparagus
Filling 3
Butter
4 Cloves Garlic
500g Spinach
Method
Mix all the ingredients together to make the pancake mix (this will make roughly 7 pancakes)
For the first filling, cut the vegetables up and fry in pan. Fry mushrooms with chopped onion and asparagus for second filling.
Fry spinach and garlic with butter for third filling.
Now take a pancake and place in on a baking tray and put on top of this the first filling with some of the cheese, then another pancake on top of that with filling 2 and more cheese, then continue with another pancake with filling 3 and cheese.
Continue building the cake until you have used all the pancakes, fillings and cheese.
Put the cake in the oven and bake for 15 minutes and serve with some paprika on top!
Enjoy with fresh salads of your choice and serve with a glass of 2009 Weingut Allram Gaisberg Grüner Veltliner Kamptal Reserve (this wine is especially good with spinach)!
