Celebration pancake cake layered with cream & blueberry compote

Celebration pancake cake layered with cream & blueberry compote

By
From
Lagom
Serves
8
Photographer
Yuki Sugiura

This is inspired by one of my favourite childhood stories about Pettson and his cat, Findus. It’s the cat’s birthday and Pettson wants to make him a pancake cake. For this he needs flour which means going to the shop. So he needs his bicycle, which has a flat tyre and the pump is locked in a shed. The shed key is at the bottom of a well so he needs a ladder, which is in a field with an angry bull. So he has to distract the bull to get the ladder, to get the key, to get the pump, to… you get the picture. Happily, the cat does finally get the cake. I have to say, it is well worth the effort.

Ingredients

Quantity Ingredient
400g plain flour
4 eggs, beaten
250ml milk
4 tablespoons melted butter, plus more for frying
2 lemons, zested and juiced
300ml double cream
caster sugar, to taste (optional)
blueberry jam, or your favourite jam, (raspberry or strawberry also work well)
200g blueberries, to serve
mint, to decorate (optional)

Method

  1. To make the pancake batter, sift the flour into a large bowl along with a pinch of salt. Make a well and add the eggs, milk, butter and 250ml water. Whisk together until you have a thick batter. Add most of the lemon zest and a squeeze of the juice. Set aside for about 10 minutes to let any bubbles or lumps of flour settle.
  2. Melt a little butter in a hot frying pan about 16cm in diameter and add half a ladleful of the batter. Immediately swirl the pan around to evenly disperse the mixture. Once bubbles start to appear on the surface and the bottom seems dry, flip the pancake over using a spatula. Fry for another minute or so. The first pancake is likely to be a disaster – this is the universal pancake rule. Eat it immediately sprinkled with sugar and then carry on making more pancakes until you have used up all the batter.
  3. Allow your pancakes to cool completely on a wire rack. This is important, as warm pancakes will mean a melty, messy filling. Whip the cream quite stiffly, adding a little squeeze of lemon juice and any remaining zest. Sweeten with sugar if you like. Layer the pancakes on a serving plate, alternating with the jam, cream and blueberries. Finish by spreading the top layer with cream, drizzling over some more jam and decorating with more blueberries, lemon zest and a sprig of mint, if you like. To serve, slice like a cake.
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