The pancake tower is a basic of Argentine festivals. Higher but, it may be ready the day earlier than and refrigerated till serving.
Elements
For the pancakes:
– 3 eggs
– A heaping cup of flour
– Milk, roughly 750 cm3
– Salt pepper
– Butter, half bread
For the filling:
– Mayonnaise, one jar
– Good high quality cooked ham, 100 gr
– Machine cheese, 100 gr.
– Ripe tomatoes, 3
– Creole or butter lettuce, a plant
– Exhausting boiled eggs, 4
– Pickled cucumbers, one cup
– Salt and pepper
– Paprika, a pinch
– (If desired, add a can of palm hearts lower into slices.)
Preparation
– Mix or course of the eggs, flour, salt and pepper with half a liter of milk. two tablespoons of melted butter (liquid). Add milk till the paste has consistency: neither too liquid nor too laborious.
– Make the pancakes in a small frying pan, brushing it with butter between pancakes. Put a ladle of batter within the pan, depart it till the pancake turns golden brown on the perimeters, flip over, let it brown and switch to a plate.
– Because the pancakes are made, stack them on a plate so that they keep heat.
(You can even purchase pancakes made at a pasta manufacturing facility.)
– Combine the mayonnaise with a tablespoon of milk, salt, pepper and paprika. Add the finely chopped cucumbers.
– Wash the tomatoes and lettuce. Lower the tomatoes into very skinny slices and the lettuce into julienne strips.
– Lower the hard-boiled eggs into skinny slices.
– In a spherical dish, place a pancake. Unfold with the ready mayonnaise.
Put a layer of lettuce and tomato. Cowl with the opposite pancake.
– Unfold with mayonnaise. Put a layer of ham and a layer of cheese on high. Cowl with one other pancake.
– Unfold with mayonnaise. Put a layer of slices and canopy.
– Proceed like this, alternating layers of ham and cheese, lettuce and tomato, hard-boiled egg and hearts of palm (if used).
– When completed, cowl tightly with plastic wrap and refrigerate for at the very least 12 hours.
– Earlier than serving, unfold mayonnaise on high and beautify with lettuce julienne, hard-boiled egg quarters and pickles.
