Make this delicious stack of pan cakes, cut them like you would
an ordinary cake and serve with whipped cream.
A great way to end a meal.
125 g [4,4 oz] (2 dl / 0,4 pt) flour
A pinch of salt
3 dl [0,6 pt] milk
Butter for frying
Filling and Garnish:
100 g [3,5 oz] cottage cheese
1 teaspoon of ground cinnamon
2 tablespoons soft brown sugar
2 tablespoons yogurt natural
250 g [9 oz] strawberries
1 tablespoon sherry
2 tablespoons of icing sugar
The juice of 1/2 lemon
 Fry the pancakes and keep them warm while making the filling.
 Mash 3 of the bananas with cheese, cinnamon and sugar. Stir in the yogurt. Spread the mixture between the pancakes and place them on top of eachother on a warm serving dish.
 Run the strawberries in a blender. Stir in sherry and icing sugar. Pour the mixture over the pancake stack.
 Slice the remaining bananas and drizzle with lemon juice. Place them nicely on top of the stack. Served immediately with whipped cream.
Note: You can use both fresh and frozen strawberries.