Pancake Lasagna – a detailed recipe for cooking. друзьями: 
Time: one hour. 15 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pancakes juice
- 1.5 tbsp. chickpea flour
- 1/4 Art. plus 8 tsp olive oil for frying
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground coriander
- 1/4 tsp freshly ground black pepper
Lasagna
- 350 gr diced pancetta
- 8 large eggs at room temperature
- 2 tbsp. whole milk at room temperature
- 200 gr. sun-dried tomatoes, let the oil drain, and chop
- 1/4 Art. chopped fresh basil
- 3 tbsp. l chopped fresh thyme
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp. grated white cheddar (230 gr.)
- 2 tbsp. grated fountain cheese (225 gr.)
- Cooking spray
Recipes with similar ingredients: pancakes, chickpea flour, eggs, milk, cheddar cheese, fontina cheese, cumin, coriander, basil, thyme, sun-dried tomatoes, pancetta
Recipe preparation:
- For 8 pancakes: in a medium bowl, mix chickpea flour, 1.5 Art. water, 1/4 tbsp. olive oil, cumin, salt, coriander and black pepper. In a pan with a diameter of 30 cm, heat 1 tsp. oil on medium heat. Pour 1/3 tbsp. dough and distribute in a circular movements along the bottom of the pan. Fry the pancakes until the pancake grabs and not browned for 3 minutes. from each side.
- For tomato sauce: fry in a large pan pancetta over medium heat until crisp, about 12 min. Remove from the pan with a slotted spoon, and place on paper towels to absorb fat.
- Shake eggs with milk in a medium bowl, stir in the dried tomatoes, basil and thyme; season with salt and ground pepper. In a separate bowl, combine the cheddar cheese and the fountain.
- Place the wire rack in the center of the oven, preheat to 190 ° C. Spray a glass or ceramic deep spray with a cooking spray baking dish measuring 22 by 32 cm.
- To collect lasagna, distribute 1 tbsp. tomato sauce on the bottom of the mold. Lay two pancakes on top, a little overlap. Sprinkle with a quarter of cheese, then pancetta. Repeat layers from pancakes, tomato sauce, cheese and pancetta.
- Bake pancake lasagna until the cheese begins to bubble, 30-35 minutes Cut into squares and serve.
