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🍽️ Arugula Pancake Cake

409 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Whisk flour, 200 milliliters of milk, sparkling water, eggs, and 1 teaspoon of salt in a bowl until you have a smooth, liquid batter.
  2. 2. Let the batter rest for 15 minutes.
  3. 3. Thoroughly wash the arugula.
  4. 4. Shake the arugula dry.
  5. 5. Sort through the arugula to remove any damaged leaves.
  6. 6. Cut the arugula into thin strips.
  7. 7. Wash the tomatoes.
  8. 8. Remove the stem areas of the tomatoes in a conical shape using a sharp knife.
  9. 9. Slice the tomatoes.
  10. 10. Grate the Parmesan cheese.
  11. 11. Place the grated Parmesan into a bowl.
  12. 12. Add the ricotta to the bowl with the Parmesan.
  13. 13. Add the remaining milk to the bowl.
  14. 14. Stir the Parmesan, ricotta, and milk together until smooth.
  15. 15. Heat 1 teaspoon of oil in a non-stick pan.
  16. 16. Pour 1 small ladleful of pancake batter into the hot pan.
  17. 17. Distribute the batter evenly by gently swirling the pan.
  18. 18. Distribute 1 small handful of arugula (about 1/6 of the total amount) onto the liquid batter.
  19. 19. Cook the pancake for 1 minute from the first side.
  20. 20. Cook the pancake for 1 minute from the second side.
  21. 21. Repeat the process one by one for 5 more pancakes.
  22. 22. Take a finished pancake and place it on a heatproof plate.
  23. 23. Layer tomato slices and ricotta mixture alternately on the pancake.
  24. 24. Build a cake by stacking the pancakes on top of each other.
  25. 25. Lightly salt each layer.
  26. 26. Lightly pepper each layer.
  27. 27. Generously spread the remaining ricotta mixture over the top layer of tomatoes.
  28. 28. Preheat the oven to 175 °C (convection 160 °C, gas: setting 2).
  29. 29. Bake the pancake cake in the preheated oven for 20 to 25 minutes.
  30. 30. Turn on the oven's grill function.
  31. 31. Brown the cake at 250 °C for 2 to 3 minutes.

Nutrition per serving