Pancake Cake with Apples

Ingredients

for the pancakes:

Flour 250 g

Eggs 3

Milk 500 ml

Sugar 1 tbsp

Butter 60 g

Vodka 4 tbsp

Pinch of salt

For the filling:

Apples 6

Sugar 50 g

Sour cream 3 tbsp

Pinch of cinnamon

Sift the flour into a large bowl. Stir in the milk. Stir until all lumps are gone. Continuing to stir, beat in the eggs. Add salt, sugar, and 30 g of butter. Pour in the vodka, stir, and leave in a warm place for 1 hour.

Heat a little oil in a large frying pan and spread a ladleful of batter over the entire surface. Cook for 1 minute. Flip the pancake over and cook for another 1 minute. Bake all the pancakes in this manner.

Peel the apples, cut them into quarters, and remove the cores. Place the apples in a saucepan and pour in 0.5 cups of water. Cook, covered, over medium heat for 10 minutes. Add the sugar, cinnamon, and sour cream, stir, and cook, uncovered, over high heat for another 3-4 minutes. Remove from heat and let cool.

Line a rectangular pan with plastic wrap. Place 2 pancakes, covering the bottom and allowing the edges to hang over the sides. Place 1-2 pancakes on the bottom, folded 2 or 3 times, depending on the size of the pan. Spread the apple filling on top. Continue stacking pancakes in the pan, alternating filling between each layer.

Cover the last pancake with the overhanging edges and plastic wrap. Place under a weight and refrigerate overnight. The apple pancake pie is ready. Before serving, cut the pie into 3 cm-wide slices.

Enjoy!