Time: 45 min.
Complexity: easily
Servings: 8

Pancake cake with strawberry champagne topping - detailed recipe.

Ingredients:

Pancake cake

• 3/4 cup water
• 1/2 cup milk
• 2 eggs
• 1 cup premium flour
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1 tbsp. sugar
• 1/4 cup melted butter, plus 3 tablespoons melted oil for frying

Strawberry Champagne Topping

• 360 g strawberries, cut into 4 pieces
• 3 tablespoons of sugar
• 1/2 cup chilled champagne, sparkling wine, or cider

Substituting ingredients
Measuring containers used

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.

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pancakes, strawberry, champagne, premium flour, eggs, milk

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Preparation:

Step 1
• Preheat oven to 95°C; place a dinner plate in the oven.
  
  For pancake batterIn a large bowl, whisk together the water, milk, eggs, flour, baking powder, salt, sugar, and 1/4 cup melted butter until smooth. Do not overmix.
Step 2
• Brush the surface of a nonstick frying pan with the remaining melted butter and place over medium heat. Spoon in 1/3 cup of batter and tilt the pan to form a thin pancake about 20 cm in diameter.
  
  Flip when the edges look crisp and holes appear in the center. Cook for another 1 minute, or until done. Transfer the crepe to a plate in the oven to keep warm. Make crepes with the remaining batter, greasing the pan with oil as needed. Stack the finished crepes evenly on top of each other. You should get about 10.
Step 3
• For fizzy strawberriesIn a medium bowl, combine the strawberries and sugar and gently toss to combine. Pour sparkling wine over the berries and refrigerate for 10-15 minutes. Pour over the crepe cake before serving.

Votes: 1

Author of the recipe - food writer Jenny Roznstrak