Savoury Pancake Cake with Homemade Pesto

Pin It

Well,  I should begin by saying happy Shrove Tuesday (do you wish someone a happy Shrove Tuesday?) well,  HAPPY PANCAKE DAY! I thought I would go against the norm this year and have a go at making a savoury pancake cake or crepe cake. I have seen a lot of sweet variations crop up recently and thought I would try my hand at savoury using a combination of my favourite things. I'm not a huge fan of the English traditional sugar, but I can't let Pancake Day pass without some Nutella pancakes so I will be making some of those for dessert as well as attempting a cinnamon roll filling. Who knows, perhaps I'll have a mix of the two. Hope you all have a great day and don't get too many stuck to the ceiling!

For the pancakes-

• 165g plain flour
• Pinch of salt
• 3 eggs
• 300ml milk mixed with 110ml of water

For the filling-

• 1/8 cup toasted pine nuts
• 2 cloves garlic, crushed
• 1 large handful of fresh basil
• 1/8 cup freshly grated parmesan
• Extra virgin olive oil
• Beef tomato
• Buffalo mozzarella
• Salt & Pepper

Begin by making the pancakes. Heat a non-stick frying pan on a medium high heat till really hot and then add a little oil before wiping it around the pan with some kitchen paper. Whilst the pan is heating sift together the flour and salt into a large bowl then crack the eggs into a well in the middle. Start whisking and combining the flour with the eggs and then slowly add the milk and water mixture a little at a time till its all combined and there are no lumps.


Ladle just enough pancake mixture into the pan and swirl around to coat the whole pan. When the pancake begins to bubble up check the underside and then flip over. Keep going till you have used up all the batter and have a nice pile of pancakes ready to be used.

Next whip up the pesto by adding the pine nuts, garlic, basil, parmesan and salt and pepper in a food processor. Add a drizzle of the olive oil and blitz together, add more olive oil till you have your desired consistency.


Now its time to get assembling. Evenly spread some pesto on your first pancake and then top with another. For the second layer add thin slices of tomato and then season lightly with salt and pepper. Add another pancake on top and then tea off pieces of mozzarella onto it. Keep repeating till you have used up all of your pancakes/ingredients. (Of course, if you end up with leftover pancakes then you can eat those for dessert but I don't really need to tell you that!)


Once your cake is built, its time to dig in- cut into wedges and get eating! Does anyone make any variations of this? I would love to experiment with some other flavour combinations.

Enjoy x