Honey pancake cake

Thin yeast pancakes soaked in honey, lemon juice, cinnamon and zest syrup will decorate any festive table and create a sunny mood.

Ingredients

• Milk - 750 ml
• Eggs - 3 pcs.
• Flour - 400 g (3 cups with a volume of 200 ml)
• Sugar - 1-2 tbsp. spoons
• Fresh yeast - 15 g
• or dry yeast - 2 teaspoons
• Butter - 100 g
• Salt - 1/5 teaspoon
• For syrup:
• Honey - 300 g
• Lemon - 1 pc.
• Ground cinnamon - 1/3 teaspoon
• Powdered sugar (optional) - 1 teaspoon

Directions

1. Prepare all necessary products.
2. Sift flour.
3. Heat milk until warm. Break up the yeast and add to the milk. Pour in the sugar. Stir.
4. Pour in half the flour (200 g) and mix with a whisk until smooth. Leave for 20 minutes until the yeast activates (bubbles appear on the surface).
5. Melt the butter slightly.
6. Break the eggs, separating the proteins into a bowl for whisking, and the yolks into a deep plate. Add melted butter to the yolks, mix with a whisk.
7. Pour the yolks with butter into the bowl with the risen dough. Stir.
8. Add salt to the pancake batter to enhance the taste and the second half of the sifted flour.
9. Stir with a whisk until smooth. Leave in a warm place for 1 hour. Make sure the dough doesn't run out of the bowl.
10. Beat the egg whites with a whisk or a mixer until foamy and add to the bowl with the dough. Stir with a spatula.
11. The dough is ready. It is similar in consistency to standard pancake batter, dripping off a spoon in a thin stream.
12. Heat up a dry non-stick frying pan. Pour a ladleful of batter into the center of the pan and quickly spread it across the bottom. Fry the pancake for 1 minute, until bubbles appear on the surface.
13. Pry off the pancake with a spatula and turn it over to the other side. Fry for 1 more minute, until golden brown.
14. Remove the finished pancake to a plate.
15. Thus, fry pancakes from all the dough.
16. For the lemon honey syrup, use a fine grater to remove the zest from the lemon. Squeeze out the lemon juice (it turned out about 40 ml).
17. If the honey has thickened, warm it slightly in the microwave or in a water bath.
18. In a bowl, combine lemon juice, liquid honey and zest. Stir with a whisk.
19. If the syrup is not sweet enough, add powdered sugar and stir.
20. Assemble the pancake cake, brushing each with lemon honey syrup. The cake can be made to any height.
21. Through the bubbles, pancakes are perfectly saturated with syrup, and the cake turns out to be tasty, moist, moderately sweet.
22. Honey pancake cake is ready to serve.
23. Lemon-honey syrup gives the pancakes sweetness and slight sourness, and the delicate aroma of lemon and cinnamon makes the cake very refined.
24. Enjoy your meal!