Description
A delightful layered pancake cake featuring fluffy homemade pancakes, crisp puff pastry, and fresh mixed berries, all combined with sweet berry jam and whipped cream for a perfect brunch or dessert treat.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Pastry Layer
- 1 sheet puff pastry (thawed)
Fruit and Toppings
- 2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
- 1/4 cup berry jam or preserves
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry onto a baking sheet and bake for 12–15 minutes or until golden and crisp. Remove from the oven and allow to cool completely; this will add a crispy contrast to the soft pancakes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract until smooth and cohesive.
- Make Pancake Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2 minutes, then flip and cook for another minute until golden brown. Repeat to make 8–10 pancakes.
- Warm Berry Jam: In a small saucepan, gently warm the berry jam until it becomes slightly thinner and more spreadable, enhancing its flavor.
- Whip Cream: In a bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a light and sweet topping for the cake layers.
- Assemble Cake: On a serving plate, layer one pancake and top with whipped cream, a spoonful of warmed jam, and a few fresh berries. Repeat layering pancakes, cream, jam, and berries. Insert the baked puff pastry layer either in the middle or on top of the stack to add a delightful crunch.
- Finish and Chill: Top the final layer with extra whipped cream and berries. Optionally garnish with fresh mint leaves. Chill the assembled pancake cake for 30 minutes before slicing to help layers set and improve serving presentation.
Notes
- Frozen berries can be used if fresh are unavailable—thaw and drain them to remove excess moisture.
- For enhanced flavor, add lemon zest to the pancake batter or a splash of berry liqueur into the whipped cream before whipping.
