Description
A delightful pancake cake layered with creamy pastry cream and fresh mixed berries, perfect as an elegant dessert that combines fluffy pancakes with vibrant fruit and smooth cream for a deliciously satisfying treat.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Filling and Topping
- 2 cups pastry cream, prepared
- 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
- 2 tablespoons powdered sugar, for dusting
- Fresh mint leaves, for garnish
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until the batter is smooth and no large lumps remain, being careful not to overmix.
- Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease it with butter. Pour about 1/3 cup of batter per pancake and cook for 2 to 3 minutes on each side until the pancakes are golden brown and cooked through. Repeat this process to make approximately 12 pancakes. Allow the pancakes to cool completely before assembling the cake.
- Assemble the pancake cake: Place one cooled pancake on a serving plate. Spread a thin layer of prepared pastry cream over the pancake, then top with a few mixed berries. Continue layering pancakes, pastry cream, and berries until all pancakes and filling are used, finishing with a top layer of mixed berries.
- Finish and garnish: Dust the top layer of berries with powdered sugar and garnish with fresh mint leaves for a burst of color and subtle flavor. Slice the cake into portions.
- Serve: Serve the pancake cake chilled or at room temperature for the best texture and flavor experience.
Notes
- Pastry cream can be made ahead of time and refrigerated to save preparation time.
- For a more indulgent experience, drizzle chocolate sauce or berry coulis over the pancake cake before serving.
- Use store-bought pastry cream as a convenient shortcut without compromising flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop, Layering
- Cuisine: European-Inspired, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
