Honey Pancake Cake
Many people bake pancakes for Shrovetide. And the pancake cake? Thin yeast pancakes soaked in syrup of honey, lemon juice, cinnamon and zest will decorate any holiday table and create a sunny mood. Products (for 10 servings)
Milk - 750 ml
Eggs - 3 pcs.
Flour - 400g (3 cups of 200 ml)
Sugar - 1-2 tbsp
Fresh yeast - 15 g
or dry yeast - 2 tsp.
Butter - 100 gr
Salt - 1/5 tsp.
*
For the syrup:
Honey - 300 gr
Lemon - 1 pc.
Cinnamon ground - 1/3 tsp.
Powdered sugar (optional) - 1 tsp
Prepare all the necessary products.
Sift the flour.
Heat milk until warm. Crumble yeast and add to milk. Stir in sugar. Stir it in.
Add half of the flour (200 g) and mix with a whisk until homogeneous. Leave for 20 minutes until the yeast activates (bubbles appear on the surface).
Melt butter slightly.
Beat the eggs, separating the whites in a bowl for whipping, and the yolks in a deep bowl. Add melted butter to the yolks, mix with a whisk.
Pour the yolks and butter into the bowl with the risen starter. Stir to mix.
Add salt to the pancake batter to enhance flavor, and add the other half of the sifted flour.
Mix with a whisk until homogeneous. Leave in a warm place for 1 hour. Be careful not to let the dough run out of the bowl.
Whisk or mixer whisk the egg whites into a froth and add to the bowl with the dough. Mix with a spatula.
The dough is ready. The consistency is similar to a standard pancake batter, flowing off the spoon in a thin trickle.
Preheat a dry non-stick frying pan. Pour a ladleful of batter into the center of the pan and quickly spread it over the bottom. Fry the pancake for 1 minute, until bubbles appear on the surface.
Use a spatula to lift the pancake and flip it to the other side. Fry for 1 minute more, until lightly browned.
Remove the cooked pancake on a plate.
Fry the pancakes of the entire batter in this manner.
For the lemon-honey syrup, use a fine grater to remove the zest of the lemon. Squeeze out the lemon juice (about 40 ml.).
If the honey has thickened, heat it gently in a microwave or in a water bath.
In a bowl combine the lemon juice, liquid honey and zest. Stir with a whisk.
If the syrup is not sweet enough, add powdered sugar and stir.
Assemble a cake of pancakes, smearing lemon-honey syrup on each one. The cake can be made to any height.
Through the bubbles, the pancakes soak up the syrup perfectly, and the cake is delicious, moist, and moderately sweet.
The honey pancake cake is ready to serve.
The lemon-honey syrup gives the pancakes a sweetness and a slight sourness, and the subtle flavor of lemon and cinnamon make the cake very refined.
Bon appetit