Do you love pancakes? They are a favorite breakfast food for many people, but that is all they are a breakfast food. However, now you can have pancakes for dessert! This is not just a simple oh just put a different topping on them. This amazing Pancake Torte is what breakfast lovers will die for. Keep reading for the recipe and you can learn more at Good Housekeeping.
We gave a modern update to an original recipe from a 1968 issue of Good Housekeeping.
SERVES: 8 to 10
FOR THE PANCAKE:
• 8 large eggs, separated
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 2 cups sifted all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 8 tablespoons butter, melted
• Cooking spray, for skillet
FOR THE RHUBARB SPREAD:
• 1 pound rhubarb, chopped
• 1 cup sugar
• 1/2 cup water
FOR THE FILLING:
• 1 1/2 cup fresh ricotta cheese
• 1/4 cup sugar
• 1 large egg yolk
• 1 tablespoon finely grated lemon peel
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup apricot preserves
• 2 to 3 ounces bittersweet or semisweet chocolate, grated
1. Make the pancakes: In a large bowl, with mixer on med. speed, beat 8 egg yolks, 1/4 cup sugar and vanilla.
2. Whisk flour, baking powder and salt; gradually add to egg yolk mixture, alternately with milk and butter. Cover and refrigerate batter 1 hour.
3. In a large bowl, with mixer on medium-high speed beat 8 egg whites and pinch of salt until soft peaks form, then carefully fold into pancake batter.
4. Generously coat 10-inch nonstick skillet with cooking spray and heat on med. Add 1 cup pancake batter, tilting skillet to coat evenly. Cook 3 minutes or until edges set and underside is golden brown. Carefully flip over with large offset spatula or pancake turner; cook 2 minutes or until bottom is golden brown. Transfer to waxed paper to cool. Repeat with remaining batter. Pancakes can be made and frozen up to 1 month ahead (thaw at room temperature 1 hour before using.)
5. Make the rhubarb filling: In saucepot, bring rhubarb, sugar and water to simmering on med. Simmer, stirring occasionally, 20 minutes. Remove from heat; let stand 20 more minutes. Strain mixture over med. bowl, pressing down on solids to release their liquid. Save liquid/syrup for another use. Transfer rhubarb spread to small bowl.
6. Prepare the filling: In a large bowl with mixer on medium speed, beat ricotta, 1/4 cup sugar, egg yolk and lemon peel until smooth; set aside.
7. In a clean large bowl with mixer on medium-high speed, beat egg whites, cream of tartar and salt until froth. Gradually add remaining 1/2 cup sugar, beating meringue well after each addition, then continue beating until stiff peaks form.
8. Preheat oven to 450˚F. Place 1 pancake on lightly greased cookie sheet or oven-safe cake plate and top with half of the ricotta mixture. Top with another pancake; spread with half of the rhubarb spread. Top with another pancake; sprinkle with half of the grated chocolate. Continue this way, using all fillings and 3 more pancakes, then top with seventh pancake to complete torte.
9. Cover top and sides of torte with meringue. Use back of spoon to pull up points on meringue to make attractive top. Bake about 3 minutes or golden and toasted in places. Cut into slices to serve.
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