in Recipes

Pancake cake with tomato and cream cheese filling

updated

Spread the love

Ingredients for 4 servings:

  • 6 pancakes
  • 80 g dried tomatoes in oil
  • 150 g spring onions
  • 75 g arugula
  • 200 g double cream cheese
  • 200 g sour cream
  • 60 g cherry tomatoes
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain the sun-dried tomatoes and cut into pieces. Slice the spring onions into rings and roughly chop the arugula. Leave some for garnish, if desired. Mix the cream cheese and sour cream together and season with salt and pepper. Stir in the spring onions, sun-dried tomatoes, and arugula. Spread the mixture on five pancakes and stack them on top of each other. Top with a pancake and garnish with halved cherry tomatoes and arugula, if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruit protein bars

Chop with honey onions