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Crepe Stack Pancake Cake
A delightful but easy to make stacked pancake cake with berries and a light syrup perfect for brunch or dessert any day
Ingredients
- 200 ml milk
- 100 g plain flour
- 2 free range eggs
- 1/2 tsp salt
- 50 g sugar
- 1 tbsp butter
- 250 g mixed berries fresh/frozen
Instructions
- Whisk together the milk, eggs, salt, flour and half of the sugar
- Heat butter in a small frying pan and use about 2-3 tablespoons of batter per pancake
- cook for 2 minutes, flip and cook the other side
- Warm the mixed berries with remaining sugar and mash the berries a little to release their juices
- layer each pancake with some of the berry mixture till you have used up all batter. I got 6 pancakes from this recipe it depends on the size of your pan
- Top final pancake with remaining berry mixture, some grated orange zest and a few torn mint leaves
Notes
This doesn't keep well so serve on the day you make it.
If you want to keep the crepes for later cook first then place sheets of baking parchment between each crepe, wrap in cling film and store in fridge for 2 days or freeze for up to 3 months.
Nutrition
Calories: 236kcalCarbohydrates: 42gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 87mgSodium: 349mgPotassium: 162mgFiber: 2gSugar: 21gVitamin A: 235IUVitamin C: 2mgCalcium: 82mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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