Pancake cake with berries

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 617, total fat 38 G., saturated fats 23 G., proteins 11 G., carbohydrates 59 G., fiber 3 G., cholesterol 167 mg, sodium 728 mg, sugar 25 G.

Pancake cakes have long been popular, and this one is made with fluffy pancakes that are even more reminiscent of real cakes. Top them with cream cheese frosting, fresh berry puree, and macerated berries for a delicious breakfast or dessert. Mixing the dry and wet ingredients separately before mixing them together makes the pancakes fluffier and more tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups premium flour
1/4 cup sugar
1.5 tsp baking powder
1.5 tsp of baking soda
1 teaspoon coarse salt
2.5 cups of sour milk or kefir
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus 2.5 tablespoons for frying
1 tbsp vanilla extract
4 cups mixed fresh berries (blueberries, raspberries, blackberries, and/or sliced strawberries)
6 tbsp maple syrup + extra for serving
1 package (220 g) of chilled cream cheese
1.5 cups heavy cream, chilled
Special equipment: 25 cm diameter frying pan with non-stick coating

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, blueberry, raspberry, blackberry, cream, cream cheese

Cooking the dish according to the recipe:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Combine the buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract in a 4-cup liquid measuring cup or medium bowl and whisk until smooth. Pour the egg mixture into the flour mixture and gently mix until smooth, being careful not to overmix (small lumps are okay). Let the dough rest for 15 minutes.
Meanwhile, place 2 cups of berries in a medium bowl and mash with a fork until smooth. Place the remaining 2 cups of berries in another medium bowl, add 2 tablespoons of maple syrup, and gently toss to coat. Set the berries aside.

When the batter is ready, heat a nonstick skillet over medium heat. Add 1/2 tablespoon of butter and let it melt, swirling the pan to distribute it evenly. Pour 1 cup of batter into the center and cook until large bubbles appear on the surface of the batter and the bottom of the pancake is golden brown, about 3 minutes.
Carefully flip the pancake and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack. Repeat with the remaining butter and batter to make 4 more pancakes, and let each pancake cool completely.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on high speed until smooth, about 3 minutes. Add the heavy cream, the remaining 4 tablespoons maple syrup, and the remaining 1 teaspoon vanilla extract and beat on medium-high speed until soft peaks form, about 3 minutes. Increase the speed to high and continue beating until stiff peaks form, about 2 more minutes.
Assemble the cake, placing 1 pancake in the center of a serving plate. Evenly spread about 3/4 cup of cream cheese frosting on top, then 1/4 cup of berry puree, spreading both ingredients to the edges of the pancake.
Top with another pancake and repeat the process with the remaining cream, berry puree, and pancakes. Top with 3-4 tablespoons of whole berries and drizzle with the juices. Serve the cake with the remaining whole berries and drizzle with maple syrup, if desired.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Breakfast / March 8 / Desserts / Cakes / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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