About the bake
This pancake cake is super cute and would work great as an alternative celebration cake for a pancake fan. This recipe turns the modest pancake into a spectacular show stopping cake.
Method
Step 1:
To make the crème pattisiere, pour the milk into a saucepan and heat until simmering. Stir occasionally to prevent the milk from burning.
Step 2:
In a separate bowl beat together the egg yolks and sugar until combined. Add the flour and vanilla bean paste and mix together until smooth.
Step 3:
Gradually pour the heated milk into the egg mixture, stirring between each addition to avoid lumps.
Step 4:
Blend together and then pour all of the mixture back into the saucepan and continuously stir until it reaches simmering point.
Step 5:
Once the mixture has thickened remove from the heat and continue to stir for a few minutes before covering and allowing to cool.
Step 6:
Once the mix has fully cooled, store in the fridge.
Step 7:
To make your pancakes; whisk together the flour, milk, eggs, salt and vanilla extract to a smooth batter.
Step 8:
Pour into a greased and preheated frying pan and tilt the pan to allow the batter to spread into all the available space.
Step 9:
Fry for 2-3 minutes then flip and cook for a further few minutes, until golden.
Step 10:
Place the pancake on a plate and repeat the process until the batter has been used up.
Step 11:
Separate the pancakes with a sheet of baking paper between each layer to stop them sticking.
Step 12:
Keep the pancakes aside to cool.
Step 13:
Once the pancakes have cooled, begin to stack them on a cake board of cake stand.
Step 14:
Spread the chocolate sauce and the vanilla crème patissiere between alternate layers until you run out of pancakes.
Step 15:
Spread the remaining crème pattisiere on top of the remaining pancake and decorate with mixed berries and icing sugar.
Step 16:
Leave the cake to firm up in the fridge for a few hours before serving.
Ingredients
For the Pancakes
- 220g Allinson's Plain White Flour
- Pinch Salt
- 4 Free range large eggs
- 400ml Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 220g Allinson's Plain White Flour
For the Creme Patissiere
- 340ml Whole milk
- 115g Billington's Unrefined Golden Caster Sugar
- 4 Egg yolks (free range)
- 30g Allinson's Plain White Flour
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
For the Decoration
- Drizzle Treat chocolate sauce
- Handful Mixed berries
- Dusting Silver Spoon Icing Sugar
Utensils
- Saucepan
- Bowl
- Frying pan
- Baking paper
Recipe Reviews
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Ingredients
For the Pancakes
- 220g Allinson's Plain White Flour
- Pinch Salt
- 4 Free range large eggs
- 400ml Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 220g Allinson's Plain White Flour
For the Creme Patissiere
- 340ml Whole milk
- 115g Billington's Unrefined Golden Caster Sugar
- 4 Egg yolks (free range)
- 30g Allinson's Plain White Flour
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
For the Decoration
- Drizzle Treat chocolate sauce
- Handful Mixed berries
- Dusting Silver Spoon Icing Sugar
Utensils
- Saucepan
- Bowl
- Frying pan
- Baking paper