Pancake cake with wild blueberries
Ingrédients
For the pancakes
3 cups (450 g) of unbleached all-purpose flour
3 tablespoons (40 g) of honey
¼ teaspoon (1 ml) of salt
6 eggs
4 ½ cups (1,125 l) of milk or soya milk
½ teaspoon (2,5 ml) of vanilla extract
1 tablespoon (15 ml) of non-salted butter, melted
For the garnish
2 containers (400 g each) of Ricotta cheese
¾ cup (150 g) of granulated sugar
1 tablespoon (15 ml) of 35% whipping cream
2 teaspoons (10 ml) of vanilla extract
The zest of 1 lemon
1 bag of wild blueberries, to decorate
A pancake cake is probably the most original cake you’ve seen yet. Even if you could be tempted to eat it for breakfast, it can work for fancy dinners or middle of week surprises. What’s more, this cake is super easy to prepare and doesn’t require any fancy culinary techniques. All you’ll need is a simple pan, and you’ll be ready to go!
No worries, you can double the pancake recipe if you want a higher cake. We can also add dried wild blueberries on each layer to intensify the great blueberry taste (it’s our little secret!).
Les étapes
In a bowl, mix the flour, the sugar and the salt. Add the eggs, ½ cup of milk and vanilla. Beat with a whisk until the mix is smooth and homogenous. Add the remainder of the milk gradually while continuing to whisk.
In a bowl, mix the flour, the sugar and the salt. Add the eggs, ½ cup of milk and vanilla. Beat with a whisk until the mix is smooth and homogenous. Add the remainder of the milk gradually while continuing to whisk.
Heat a 23 cm anti-adhesive pan to medium heat. When the pan is hot, baste butter with a brush.
For each pancake, pour about 3 tablespoons of mix at the center of the pan.Heat a 23 cm anti-adhesive pan to medium heat. When the pan is hot, baste butter with a brush.
For each pancake, pour about 3 tablespoons of mix at the center of the pan.By making the pan pivot, spread the mix on the entire pan. When the sides start peeling easily and become golden brown, turn the pancake with a spatula.
By making the pan pivot, spread the mix on the entire pan. When the sides start peeling easily and become golden brown, turn the pancake with a spatula.
Continue cooking for 10 seconds and remove from the pan. Put the pancakes on a plate and let cool.
Continue cooking for 10 seconds and remove from the pan. Put the pancakes on a plate and let cool.
In a food processor, whisk the Ricotta cheese with the sugar, the whipping cream, the vanilla extract and the lemon zest until the mix is creamy and light - about 2 minutes. Scrape the container’s sides once or twice while doing so.
In a food processor, whisk the Ricotta cheese with the sugar, the whipping cream, the vanilla extract and the lemon zest until the mix is creamy and light - about 2 minutes. Scrape the container’s sides once or twice while doing so.
On a service plate, place a pancake. With a spatula, spread ¼ to ⅓ cup of Ricotta cheese on the pancake.
On a service plate, place a pancake. With a spatula, spread ¼ to ⅓ cup of Ricotta cheese on the pancake.
Place pancakes on top of one another and spread Ricotta cheese in between until you have no more pancakes left. Finish with the Ricotta spread for about 12-14 layers of pancakes.
Place pancakes on top of one another and spread Ricotta cheese in between until you have no more pancakes left. Finish with the Ricotta spread for about 12-14 layers of pancakes.
Refrigerate for 30 minutes before serving.
Refrigerate for 30 minutes before serving.
When ready to serve, garnish the top of the cake with wild blueberries.
When ready to serve, garnish the top of the cake with wild blueberries.