Pancake Lasagna Recipes

PANCAKE LASAGNA

Steps:

• For the pancakes: In a bowl, mix together the flour, milk, eggs and salt. Let rest for 15 minutes. Peel the onion and finely chop. Peel the carrot and grate finely. Stir the onion and carrot into the pancake batter. Warm a little clarified butter in a non-stick pan over medium heat In batches, ladle the batter into the pan making 4 pancakes (about 20 cm (approximately 7 1/2 inches) in diameter). Cook until golden brown on both sides. For the filling: Rinse the broccoli, divide into florets and rinse again. In a pot filled with boiling salted water, blanch the broccoli for 2 to 3 minutes. Drain in a colander, run cold water over it to stop the cooking process and drain well again.
• Peel the carrot and finely grate. Grate the gouda. In a pot, combine the crème fraîche with the whipped cream, cornstarch and 200 grams (approximately3/4 cup) of the Gouda. Warm the mixture over medium heat, stirring occasionally until the cheese has melted. Season with salt and pepper. To assemble: Place a pancake in a similar-size round greased casserole pan. Place 2/3 of the broccoli on the pancake in an even layer and spoon 1/3 of the cheese sauce over it.
• Top with another pancake, spread 2/3 of the carrots and 1/3 of sauce on it. Again put a pancake on top. Distribute the rest of vegetables on it, spread the remaining sauce over it and put the last pancake on top. Sprinkle with the remaining Gouda. Bake in a preheated oven at 180 degrees C (approximately 350 degrees F) (gas mark 2-3, fan: 160 degrees C (approximately 320 degrees F)) for about 20 minutes.

PANCAKE LASAGNA

Steps:

• Heat oven to 350ºF.
• Whisk eggs in medium bowl until blended. Stir in sour cream, pepper and 1/2 cup cheese; pour into large nonstick skillet. Cook on medium heat 3 to 4 min. or just until eggs start to set, stirring occasionally. (Do not cook until completely set.)
• Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; drizzle with 1/4 cup syrup. Top with layers of half each of the eggs, bacon and remaining cheese. Repeat all layers; cover.
• Bake 25 to 30 min. or until heated through.

PANCAKE LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Process cottage cheese in a blender or food processor until smooth. Add to beef with tomato paste, water and seasonings; set aside. , In a bowl, beat the eggs, milk, flour and salt. Pour 1/3 cup batter into a greased 9-in. skillet, tilting to cover the bottom of the pan. When set and lightly browned, flip the pancake to brown the other side. Remove from pan and place on paper towel; repeat with remaining batter. , Place 1 pancake in 10-in. pie plate. Spread with one-fourth of the meat mixture, 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers with remaining pancakes and ingredients, ending with the cheeses. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Serve with remaining Parmesan.

PANCAKE LASAGNA FOR ONE (OR MORE)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
• Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
• Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
• Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
• Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
• Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.