Pancake Cake
Drygast, 2024-03-16
Simple and delicious
- Servings8 Portions
- AllergensEggs, Milk, Wheat
- Prep Time15 min
- Rest Time60 min
- Cook Time45 min
Why not offer a pancake cake for the summer buffet or as dessert? It's easy to do and is guaranteed to be a hit with the little ones.
It might take a little time to do, but it's also easy and a lot of the time is just waiting for things. I usually e.g. let the batter sit in the fridge for a while before I use it, but you can start right away. However, I think it is necessary to wait for the finished pancakes to come down to room temperature.
I use my classic pancake recipe (1:1:2), i.e. 1 egg, 1 dl flour and 2 dl milk. With a small pinch of salt and fried in butter, you get delicious pancakes that can be used for both sweet and savory dishes.
In the video for this recipe, I use a slightly smaller frying pan that is 18-20 cm in diameter and then I get 11-12 pancakes. I would probably recommend using a slightly larger frying pan (approx. 24 cm in diameter) instead so that the cake is more stable.
One can prepare the cake to a certain extent. The pancakes e.g. can be made the day before and stored in the fridge - however, take them out of the fridge a while before assembling the cake so they are easier to separate. I think the cake is best if it is prepared just before serving.
It is possible to store the entire cake, complete with toppings and everything, in the fridge, but preferably only for a few hours.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 5450.28 kcal | 681.29 kcal | 264 kcal |
| Carbohydrates | 351.38 g | 43.92 g | 17.02 g |
| Fat | 428.18 g | 53.52 g | 20.74 g |
| Protein | 64.62 g | 8.08 g | 3.13 g |
| Sugar | 199.02 g | 24.88 g | 9.64 g |
| Salt | 4.95 g | 0.62 g | 0.24 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Mix flour and salt with about half of the milk in a bowl.
- Whisk until the batter is smooth (no lumps). Add milk in the meantime until all the milk is used.
- Whisk the eggs into the batter.
- Let the batter rest for 30-60 minutes in the refrigerator.
- Heat a frying pan to medium-high heat.
- Melt a small piece of butter in the pan and add about a dl of batter for each pancake.
- Fry until the pancake is nicely browned, then turn it over and let the other side get a little brown too.
- Put the pancakes on a plate and let cool to room temperature.
- Whisk the cream with icing sugar and vanilla powder. Use half for filling and the rest for topping.
- Alternate pancakes with cream/raspberry jam and possibly thinly sliced berries. There is no wrong way to do this really :)
- Rinse and clean the berries, cut them into pieces if necessary and place on top of the cake.
- Sprinkle with icing sugar and possibly a few leaves of lemon balm.