Hungarian Layered Pancake Cake with Apricot Jam

Instructions

1. In a large bowl, whisk together the eggs, milk, water, sugar, vanilla, and salt.
2. Gradually add the flour, whisking until the batter is smooth and thin. Stir in the vegetable oil.
3. Heat a lightly greased nonstick skillet over medium heat. Pour in a small amount of batter and swirl to coat the pan.
4. Cook each pancake for about 1–2 minutes per side, until lightly golden. Repeat until all the batter is used.
5. Mix the ground walnuts with the sugar.
6. Place one pancake on a serving plate. Spread a thin layer of apricot jam over it, then sprinkle with the walnut-sugar mixture.
7. Add another pancake and repeat the layers until all the pancakes are used.
8. Spread the remaining apricot jam over the top and sprinkle generously with chopped walnuts.
9. Let the cake rest for 30–60 minutes so the layers can soften and the flavors come together.
10. Dust with powdered sugar if desired, slice into wedges, and serve.

Prep Time: 20 minutes
Cooking Time: 30–40 minutes
Resting Time: 30–60 minutes
Servings: 8–10 slices