Pancake cake recipe – [ESSEN UND TRINKEN]




  1. For the dough

  2. Put the flour, egg, salt and milk in a bowl and mix to get a smooth dough. Leave to swell for 5 minutes and add mineral water. Mix carefully.

  3. Heat a covered pan (24 cm Ø), about 1 tsp. add butter and cook 8-10 pancakes one after the other on medium heat.

  4. For filling and topping

  5. Beat the cream with sugar until it thickens.

  6. Spread a tablespoon of jam evenly over the pancake. Place another pancake on top and spread evenly with a spoonful of cream. Continue taking turns until all the pancakes are finished. Garnish with remaining whipped cream and fresh seasonal fruit.

Which pancake is suitable for a pancake cake?

Recipes for pancakes differ with subtle changes, which, of course, determine the taste. The number of eggs determines how rich the taste of the pancake is. A sip of mineral water makes the result light and airy. And the type of flour also plays its role. The finer the flour, the thinner the pancakes can be cooked. We recommend 405 wheat flour for our pancake cake. If you want a pancake cake that is healthier and heartier, try a recipe with bran flour.

What fruit goes with pancake cake?

When the season permits, fill the pancake cake with fresh strawberries. Raspberries, blueberries, currants and many other fruits are also suitable. The cake is equally delicious with the frozen berry mixture.

More pancake batter recipes

Basic recipes for pancakes and crepes

More bread recipes

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