Recipe for Filled Layered Pancakes


1 cup milk
2 eggs
1/2 cup all-purpose flour; sifted
1/4 teaspoon salt
1 tablespoon sugar
1 butter; for frying
1 cup walnuts; finely chopped
1/3 cup confectioner's sugar
2 teaspoon vanilla
2/3 cup currants or chopped seedless raisin; s
1/2 cup apricot jam or orange marmalade
2 tablespoon light rum or orange juice
2 egg whites
1/4 cup sugar


Combine milk, eggs, flour, salt and sugar in a bowl; mix until smooth. Heat a lightly greased 7- or 8-inch skillet; add all at once 3 Tbs of batter. Quickly tilt pan to spread evenly. Cook over medium heat until under side is golden. Turn over with a spatula to cook on the other side. Slip onto a warm plate and keep warm in a preheated 250F. oven. Continue to cook other pancakes. Combine chopped nuts, confectioners' sugar and 1 tsp of vanilla in a bowl. Combine the currant and jam and rum in another bowl. Place 1 pancake in a buttered shallow baking dish. Spread a thin layer of the walnut mixture. Top with another pancake; spread with a thin layer of currant combination. Repeat layers to use all pancakes and filling, leaving top pancake without anything on it. Beat egg whites until stiff. Add sugar and remaining tsp of vanilla; beat again. Spread egg whites over top pancake. Bake in a slow oven (325F.) about 15 mins, until egg white mixture is lightly browned. To serve, cut into wedges while still warm. Serves 10 to 12.

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