Cheese pancake pudding

• 1 qt/1 l milk
• 3 eggs
• 3-4 tablespoons club soda
• 1/4 teaspoon salt
• 4 oz/100 g butter
• 1/2 lb/250 g sour cream
• 5 oz/150 g grated cheese
• flour as needed

Beat the eggs, mix with club soda, salt, flour, and then add the milk a little at a time until all the milk is used up. The mixture should resemble thin sour cream. You may add some flour or milk to adjust the consistency. Take a pancake pan and heat it. Grease it lightly with melted butter or oil. Place one tablespoon of the pancake mixture in the hot pan, shaking the pan so that the bottom is covered. When it starts browning, turn onto the other side.

Place them, as they are made, in a pan. Lightly butter each pancake and then put some grated cheese on top. The last pancake is only buttered. No cheese is added to it. Cover the pan and place in a larger pan with boiling water in it. Let boil at slow heat, until the pancakes are hot. Before serving, turn onto a plate and cut in sections, as layer cakes. Serve with sour cream.