Description
This delicious Pancake Cake with Pastry and Berry Fruit combines fluffy pancakes layered with whipped cream, mixed berries, berry jam, and a golden baked puff pastry for added crunch. Perfect for brunch or dessert, this European-inspired layered pancake cake offers a delightful combination of textures and flavors.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Pastry and Berries
- 1 sheet puff pastry, thawed
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1/4 cup berry jam or preserves
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish
- Fresh mint leaves (optional)
Instructions
- Bake Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet onto a baking sheet and bake for 12–15 minutes until it becomes golden and crisp. Remove from oven and set aside to cool.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine all the dry ingredients evenly.
- Mix Wet Ingredients: In another bowl, beat the eggs, then add the whole milk, melted unsalted butter, and vanilla extract. Whisk until fully combined.
- Make Pancake Batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook the other side until golden (about 1 minute). Repeat to make 8–10 pancakes.
- Warm Berry Jam: In a small saucepan, gently warm the berry jam until it becomes slightly fluid and easier to spread. Set aside.
- Whip Cream: In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form, creating a smooth and light whipped cream.
- Assemble Pancake Cake: Start layering on a serving plate: place a pancake, spread whipped cream, add a spoonful of warm jam, and scatter some fresh berries. Repeat layering pancakes with cream, jam, and berries. Insert the baked puff pastry sheet either in the middle or on top of the cake to add a crispy texture.
- Finish and Chill: Add a final layer of whipped cream and berries on top, and garnish with fresh mint leaves if desired. Chill the assembled cake in the refrigerator for 30 minutes before slicing and serving to allow flavors to meld.
Notes
- You can use frozen berries instead of fresh; just thaw and drain them well before use.
- For an extra flavor boost, add lemon zest to the pancake batter.
- Add a splash of berry liqueur to the whipped cream for a boozy twist.
