Description
Indulge in a delightful Pancake Cake with layers of fluffiness, pastry cream, and fresh berry goodness. This European-inspired dessert is perfect for special occasions or a lavish breakfast treat.
Ingredients
Scale
For the pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the berry topping:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice
- 1 tablespoon sugar (optional)
Optional garnish:
- powdered sugar
- mint leaves
Instructions
- Start by making the pastry cream: In a saucepan, heat milk over medium heat until just beginning to steam. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth. Slowly whisk hot milk into the egg mixture, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill completely.
- For the pancakes: Whisk together flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour the wet mixture into the dry and stir until just combined. Heat a non-stick skillet or griddle over medium heat and grease lightly. Cook pancakes using 1/4 cup batter each, flipping once bubbles form, until golden. Cool completely.
- In a small bowl, toss berries with lemon juice and sugar (if using) and let sit for 10 minutes.
- To assemble: Layer pancakes with pastry cream in between each one. Finish the top with a generous spoonful of berries and a dusting of powdered sugar. Garnish with mint leaves if desired. Chill for 30 minutes before slicing for best results.
Notes
- You can make the pancakes and pastry cream ahead of time.
- Use stabilized whipped cream or mascarpone as an alternative filling.
- For more structure, use slightly thicker pancakes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Stovetop, Layered
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
