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Egg pancake snack cake

Savory Egg-Pancake Layer Cake

Your family will love it! A super simple, quick recipe for the home cook — an unusual dish made from everyday ingredients. This tasty, tender savory cake won't leave anyone indifferent.

Elena-Cilia

Recipe author

Composition / ingredients

Servings:

Eggs

Milk

Flour

0.5

Vegetable oil

Salt

Chicken (cooked)

150

Fresh herbs

Carrot

Onion

Salt

Ground black pepper

Mayonnaise

150

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 56 % 19 g

Carbohydrates 21 % 7 g

228 kcal

GI: 43 / 0 / 57

Cooking method

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We've all made those liver appetizer cakes before — it's time to try something new. Let's get started. For the egg pancakes, mix all the batter ingredients and beat well. For filling #1: finely chop the chicken (I cook mine in salted water) and finely chop the herbs (I only had scallions on hand). Mix together. For filling #2: rinse and peel the onion and carrot. Finely chop the onion, grate the carrot on the coarse side of a grater, and saute everything in a little oil, seasoning with salt and pepper. To spread between the "layers," mix the mayonnaise with pressed garlic. Cook the pancakes: pour a little batter into a lightly oiled skillet (only oil it for the first pancake), spread filling #1 over it, pour a little more batter on top, cover, and cook over low heat. Flip and cook until done. Make another pancake with filling #2, and repeat for the rest. The pancakes puff up like an omelet at first, then settle as soon as you take them off the heat — that's normal. I ended up with 8 pancakes (4 of each filling). Assemble the cake: place the first pancake (either filling) on a plate, spread with mayonnaise, top with the next, spread again, and so on. I spread the top pancake too, but that's up to you. Refrigerate to let it set — the longer it soaks, the tastier it gets. Decorate before serving; I sprinkled mine with grated cheese. Enjoy! P.S. To spread between layers, you can use mayonnaise mixed half-and-half with sour cream. You can use any fillings you like — sauteed mushrooms, mashed potatoes, a fish filling — and swap the meat for boiled or smoked sausage. Whatever you love most. I hope home cooks put this recipe to good use. Thanks for reading!