Creamy pancake pie

Name: creamy pancake pie
Total time: 40 min
Yield: 4
Ingredients: 200 gram flour; 2 teaspoon baking powder leveled off; 300 milliliters milk; 3 egg beaten; 50 gram butter; 250 gram mascarpone; 1 bag vanilla sugar; orange grater and juice; 50 gram pecans coarsely chopped; 20 gram pecans to garnish; 50 gram butter; 4 tablespoon light brown caster sugar; 1 tin can condensed milk

Try this creamy pancake pie

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Mix the flour with the baking powder and beat the milk with a whisk through it. Beat the eggs through and let the batter rest for 10 minutes. Beat the batter again. Heat a small piece of butter in the frying pan and bake 8 thick, golden brown pancakes. Let them cool spread out.
Mix the mascarpone with the vanilla sugar, orange juice and grater in a few minutes with a mixer. Then beat in the chopped pecans.
Divide 7 pancakes and stack them on a dish. Cover with the last pancake and leave the stack loosely covered with cling film in the refrigerator for 30 minutes.
For the sauce, heat the butter with the sugar on a low setting until it is melted and stir in the condensed milk. Let it simmer slowly on a low setting until the sauce begins to thicken slightly.
Pour the warm caramel sauce over the pancake pie and sprinkle with the rest of the pecans.