Salt Cake from Buckwheat Pancakes

The recipe for this salty cake with (some would say a pie) I found in a magazine. Because in my family all love all kinds of pancakes, I decided to try it.

On the picture is cake with 17 buckwheat pancakes. Personally, I think it's too much so the next time I'll go with no more than 12 pancakes for the same amount of filling.

When serving, if desired, you can sprinkle over a little sour cream.

For Buckwheat Pancakes is needed:

3 eggs,

100 ml oil

0.7 l of milk,

300 g wheat flour

150 g buckwheat flour

1 teaspoon salt

0.3 l of water.

For the filling is needed:

4 eggs,

200 ml sour cream,

1 teaspoon salt

200 g of cheese.

Prepare this salty cake as follows:

Whisk the eggs and add salt, oil, milk, water, and both types of flour.

Allow to stand for 30 minutes.

Bake pancakes.

For filling mix together eggs, sour cream and cheese and season with salt to taste.

Fill pancakes and arrange one to another in a refractory pot in which to bake.

When all the material is used up, bake in preheated oven at 200 ⁰ C, about 30 minutes.