Instructions
- Prepare the Pancakes:
- In a bowl, whisk together flour, eggs, milk, and salt until smooth.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour a ladle of batter into the skillet, spreading it thinly. Cook for 1–2 minutes per side until lightly golden. Repeat to make 6–8 large pancakes. Set aside.
- Cook the Meat Filling:
- Heat a skillet over medium heat and cook the ground beef until browned.
- Add the onion, red bell pepper, mushrooms, and garlic. Cook for 5–7 minutes until softened.
- Stir in the tomato sauce, oregano, paprika, salt, and pepper. Simmer for 5 minutes. Remove from heat.
- Assemble the Layers:
- Preheat the oven to 375°F (190°C).
- In a round baking dish or springform pan, place one pancake at the bottom.
- Spread a layer of meat filling, followed by a sprinkle of mozzarella and Parmesan cheese.
- Repeat the layers (pancake, meat, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.
- Bake:
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let it cool for 5 minutes before slicing into wedges. Serve warm with a side salad or garlic bread.
Tips:
- You can add other vegetables like zucchini or spinach for extra nutrition.
- Replace ground beef with ground chicken, turkey, or a vegetarian option like lentils for variety.
- For a spicy kick, add red chili flakes to the meat mixture.
Enjoy your cheesy layered creation! 🍽️