Brunch pancake stack

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

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