Whey-based pancakes
0.50 l
16.90 fl oz
3 pc
wheat flour
1 cup
280 g
9.80 oz
9.24 fl oz
2 Tbs
to taste
vegetable oil
to taste
boiled potatoes
2 pc
boiled carrot
1 pc
hard cheese
0.50 cup
100 g
3.50 oz
3.30 fl oz
boiled eggs
4 pc
pickled mushrooms
1.25 cup
300 g
10.50 oz
9.90 fl oz
to taste
greens for decoration


This recipe is perfect for those who love unsweetened pancake fillings (not just cottage cheese, sour cream and jam). 

This “Stump” snack cake is made of thin pancakes. Enjoy this simple recipe!


Warm up the milk whey. Break the eggs into a bowl; add sugar and salt, and mix. Pour in one half of the whey. Stir the mass with a whisk. Add the sifted flour, and stir until smooth. Pour in the rest of the whey, and mix well. Leave the dough for 15 to 20 minutes, and pour in the vegetable oil. Bake the pancakes on a hot skillet. Grease the skillet once before baking. The pancakes are tender and not greasy.

Cake assembling

  1. Grate the potatoes, carrots, cheese and eggs separately on a coarse grater. Mix each ingredient with some mayonnaise. Cut the mushrooms (leave a couple decorations). Fold 6 pancakes into a long strip. Place the pancakes overlapped. Lay out the filling following the next order: potatoes, cheese, carrots and eggs. Spread the thin layers evenly. Put the pickled mushrooms on top. Fold the roll neatly and tightly. Wrap the roll in a plastic wrap, and refrigerate. ⠀
  2. Let it stabilize overnight. Finally, remove the foil, and set the "stump" on a dish. Decorate the cake with herbs and mushrooms. Make "roots" from the leftover pancake.

Bon Appetit!