Summer berry pancake cake

Summer berry pancake cake

By
From
The Green Kitchen
Serves
10
Photographer
Johanna Frenkel

I have made different versions of this cake since I was a child, and I never get tired of it. I think it is so beautiful with all those stacks of pancakes, and the berries and cream squishing out from the sides. Traditionally you put jam between the layers, but we stick to fresh fruit, nut butter and date syrup. The pancakes should be very thin, so we always use a non-stick frying pan when we make these. You can prepare the pancakes one day in advance and assemble the cake just before serving.

Pancake batter

Ingredients

Quantity Ingredient
200g buckwheat flour
3 large eggs
480ml soy milk or milk of your choice
1 tablespoon coconut oil, plus extra for frying
pinch sea salt

Layers

Quantity Ingredient
3 ripe bananas, sliced thin
225g raspberries, mashed with a fork
225g blackberries, mashed with a fork
125g Homemade nut and seed butter
120ml Raw date syrup
480ml thick cream, chilled

Topping

Quantity Ingredient
150g raspberries
125g blackberries
2 tablespoons pistachio nuts, chopped

Method

  1. To make the batter, add all the ingredients, plus 240ml water to a large mixing bowl and whisk vigorously until you have a smooth batter. Make sure that there are no lumps of flour left. Refrigerate for 20 minutes. Give it a good whisk after you have removed it from the fridge, as the flour tends to sink to the bottom.
  2. Heat a 20 cm, preferably non-stick, frying pan on medium-high heat. When the pan is hot, add a few drops of oil and about 75 ml of the batter. Tilt the pan until the batter is evenly distributed. Fry for 45–60 seconds on each side, until the pancakes are golden and can be flipped easily with a spatula. Fry all of the pancakes – the batter should make about 15 – and place on baking paper to cool off. You can layer with baking paper between the pancakes to stop them sticking together.
  3. To assemble, pour the cold cream into a large chilled bowl. Use an electric hand mixer or a whisk to whip it until soft peaks form. Set aside. Put the cold first pancake on a cake stand. Spread a layer of thin slices of banana evenly over the top. Add another pancake and top it with about a third of the mashed raspberries. Then continue with next pancake and a third of the mashed blackberries. Continue with another pancake and carefully spread a thin layer of nut butter and date syrup on it. Add another pancake and spread with a layer of whipped cream.
  4. Then start all over with the banana layer. Continue until all the pancakes are covered. Top with whipped cream, fresh fruit and finely chopped pistachios.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again