Name: Brunch pancake stack
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: Serves 4–6
Ingredients: 30 g (1 oz) unsalted butter; 1 French shallot, finely chopped; 45 g (1½ oz) strong Cheddar, grated; 1 egg, separated; 220 ml (7 fl oz) milk; 3 teaspoons plain flour; 20 g (¾ oz) unsalted butter; 1 tablespoon chutney; 90 g (3 oz) ham, finely chopped (or chopped cooked bacon, sausages or chicken); 7 thin pancakes; 1 teaspoon French mustard; 3 tablespoons milk; 1 tablespoon chopped fresh parsley; small pinch of ground nutmeg; 1 kg (2 lb) tomatoes, halved, seeded and roughly chopped; small pinch of sugar; 120 g (4 oz) flat mushrooms, chopped; 1 teaspoon plain flour; 1 teaspoon paprika; 2 teaspoons tomato paste; 1 tablespoon grated Parmesan

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

This stack can be prepared the day before. The egg white, however, must be whisked and folded in at the last moment. Experiment by creating your own fillings for the layers or even using up leftovers.

Ingredients

Tomato Filling

30 g (1 oz) unsalted butter
1 French shallot, finely chopped

Breakfast
Brunch
Vegetarian

Method

To prepare the tomato filling, melt the butter in a pan, add the shallot, cover and cook for 4–5 minutes, or until transparent. Stir in the paprika for 1 minute, add the tomato paste and stir over low heat for another

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Ingredients

Tomato Filling

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