Classic Roman Pancake Pie

A simple, affordable and delicious treat for the whole family! The classic Roman pie made from pancakes with a layer of condensed milk and walnuts will appeal to all those with a sweet tooth. It can be made for Maslenitsa or just like that. For tea, coffee and other drinks.
cook time: 4h
Nora Vaughn
Classic Roman Pancake Pie

Nutrition Facts (per serving)

305
Calories
19g
Fat
27g
Carbs
8g
Protein

Ingredients (6 portions)

Pancakes:

Milk 375 ml
Flour 220 g
Butter 75 g
Eggs 4 pc
Vegetable oil 1 tbsp
Vanilla sugar 1 tbsp
Salt 0.25 tsp

Filling:

Condensed milk 400 g
Walnuts 200 g

Recipe instructions

Step 1

Step 1
How to make a classic Roman pie? First, prepare everything you need for pancakes. All products should be at room temperature, so remove them from the refrigerator in advance. Large, selected eggs are needed. If the eggs are small, it is better to take 1 more. Take the highest grade flour. Vanilla sugar can be replaced with regular sugar.

Step 2

Step 2
In a bowl, combine room temperature eggs, vanilla (or regular) sugar and salt. Whisk until smooth.

Step 3

Step 3
Pour in milk at room temperature and stir. If you want to get rid of lumps for sure, I advise you to pour not all the milk, but half. And after adding flour, pour in the remaining milk.

Step 4

Step 4
Melt the butter and pour into the pancake batter while stirring constantly. Read at the end of the recipe for information on how to melt butter correctly.

Step 5

Step 5
Add the sifted flour and stir the dough thoroughly, breaking up all the lumps. Keep in mind that it may take you more or less flour than mine. Focus on the consistency of the dough. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 6

Step 6
Let the dough sit for 10 minutes and stir again. During this time, the flour will swell, absorb moisture and the dough will become even a little more viscous.

Step 7

Step 7
When the dough has settled, bake the pancakes over medium heat on both sides until golden brown. The first time you can grease the pan with vegetable oil, then this is not necessary. You should get about 12-18 pancakes depending on the diameter of the pan. How to choose the ideal frying pan for frying, read the article on this topic. Link at the end of the recipe.

Step 8

Step 8
Cool the pancakes before assembling the cake. You can also bake pancakes according to your favorite recipe. Read about all the nuances of preparing pancakes in a separate article at the link at the end of the recipe. You will also find other pancake recipes after the last step.

Step 9

Step 9
I used walnuts for the filling. But others will suit your taste. How to choose the right condensed milk, read at the end of this recipe under the steps.

Step 10

Step 10
Pre-heat the walnuts in a dry frying pan and chop with a knife or grind in a blender. Leave some of the nut halves to decorate the pie.

Step 11

Step 11
Coat the pancakes with condensed milk, sprinkle with chopped nuts and stack on top of each other.

Step 12

Step 12
Sprinkle the top of the pie generously with walnuts and decorate with walnut halves. Place the pie in the refrigerator for 2-4 hours to soak. Bon appetit!

Additional rubrics

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