Mile High Pancake Cake


A few months ago, I received an email from BBC Good Food to say they were celebrating their sixth anniversary in the Middle East. Would I like to be a part of it by baking my version of a childhood cake? I’m always game when cake is involved.

Then I went back a few years and realised that whenever birthdays came and went, my mom always wanted it to be extra special, a day out of the ordinary, a cake extraordinary to match. I remember when I was 6 or so, I had a Barbie cake. A real Barbie cake. The doll was a centrepiece with a beautiful pink cake around her. There was also a chocolate buttercream teddy bear cake I had when I turned 10 or so. All fluffy to emulate fur. And then when I was in my teens, she organised a surprise birthday for me at home. With a special cake to follow. That had to be one of the best birthdays ever.


What all these cakes had in common, besides being utterly delicious, were that they weren’t homemade. My mom never ever ever ordered in food from outside. Everything was made from scratch. Even french fries. Except birthday cakes. Those were meant to be memorable, showstoppers. So that even twenty years on, you would still remember them as I still do today.

Now I certainly wouldn’t have been able to recreate any of those fancy cakes,  I chose this cake instead. Eating pancakes on a Saturday are a longstanding ritual in our family.  Since Maryam is such a pro at making pancakes, I thought a pancake cake would be appropriate for my birthday last year since she was keen to help me. One that she wouldn’t mind having for breakfast every Saturday might I add.

Mile High Pancake Cake

Ingredients:
120g milk chocolate
60 ml double cream
2 tbs milk
500 g plain white flour
2 tbsp baking powder
2 tbsp sugar
2 pinches of salt
4 large eggs, slightly beaten
600ml milk
60 g butter, melted and cooled
extra butter for frying
Raspberries and chopped pistachio nuts for for garnish

Directions:
To make the ganache, melt the chocolate in in a double boiler until smooth and runny. Take off the heat and add cream and milk. Stir till completely incorporated. Do not over mix. Set aside
Add the flour, baking powder, sugar, salt, eggs, milk and melted butter to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter (you can use a mini pancake pan to make the same size as the pancakes in the photo). Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Set aside till cool.
You can assemble the cake when both the chocolate and pancakes have completely cooled. Arrange a layer of pancakes on a cake plate. Spread a thin layer of ganache on the pancakes and top with more pancakes. Keep repeating until all the pancakes are finished. Spread a thick layer of ganache on the top and decorate berries and pistachio nuts.

Note: You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.

Makes 1 large layer cake
Prep time: 10 minutes including cake assembly
Cook time: 20 minutes


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