Layered pancakes with tomato and mozzarella

Tamasin Day Lewis's baked pancakes layered with bubbling cheese and tomato make an irresistible supper dish
By Tamasin Day-Lewis
Layered  pancakes with tomato and mozzarella
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • oil, for greasing
  • 8 pancakes
  • 1 quantity fresh tomato sauce
  • 1/2 quantity béchamel sauce, with nutmeg
  • 200 g mozzarella, coarsely grated
  • handful of basil
  • black pepper

To serve:

  • rocket salad, dressed with balsamic vinegar and extra-virgin olive oil


1. Preheat the oven to 180°C/gas 4. Lightly grease an ovenproof dish.

2. Place a pancake in the base of the dish.

3. Mix the tomato and béchamel sauces together.

4. Smooth some of the tomato mixture over the pancake. Sprinkle with mozzarella and a few basil leaves. Season lightly.

5. Place another pancake on top with another layer of sauce, cheese, basil and seasoning. Continue layering until you have a stack of eight pancakes.

6. Cover with greaseproof paper and bake for 20 minutes until heated through.

7. Serve hot or warm, with the rocket salad.

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