Pancake cake

Ingredients

Pancake Cake

3 eggs

3 tablespoons (40 grams) sugar

500 milliliters (17.00 fluid ounces) milk

3 tablespoons (44 milliliters) vegetable oil

2 cups (240 grams) flour

0.5 cups (120 milliliters) boiling water

500 grams (17.65 ounces) cottage cheese 5%

200 grams (7.05 ounces) sour cream 20%

0.5 cups (100 grams) sugar

300 grams (10.60 ounces) dried fruits

Instructions

Step 1

There are many ways to assemble a pancake cake. It can be sweet or savory, and the pancakes can be plain or chocolate. The filling options are endless. This recipe is a sweet pancake dessert filled with cottage cheese and dried fruits. Enjoy your cooking!

Step 2

1. Whisk the eggs and 3 tablespoons of sugar in a bowl.

Step 3

Tip: Ensure the sugar is well dissolved for a smoother batter.

Step 4

2. Pour in half of the warm milk and add the sifted flour. Stir with a whisk until smooth.

Step 5

Tip: Sifting the flour helps to avoid lumps in your batter.

Step 6

3. Add the remaining milk and boiling water, then whisk again until the batter is smooth. Let it sit for 15 minutes.

Step 7

Tip: Allowing the batter to rest helps the gluten to relax, resulting in softer pancakes.

Step 8

4. After resting, add the vegetable oil to the batter and whisk to combine. Heat a skillet over medium heat and pour in the batter in small portions to fry individual pancakes. Cool the pancakes once cooked.

Step 9

Tip: Use a non-stick skillet to make flipping the pancakes easier.

Step 10

5. Rinse and dry the dried fruits, then cut them into small pieces.

Step 11

Tip: Pat the fruits dry to prevent them from making the filling too moist.

Step 12

6. In a bowl, whip the sour cream with 0.5 cups of sugar until the sugar is completely dissolved. Combine this mixture with the cottage cheese and chill it.

Step 13

Tip: Chill the mixture for at least 30 minutes to firm up the filling.

Step 14

7. Spread the cottage cheese mixture on 10 pancakes, then sprinkle with the dried fruits and roll them up to form rolls. Set aside 4-5 pancakes and 1/3 of the filling mixture.

Step 15

8. Take a 16-18 cm (6.3 to 7 inch) split mold. Place the 4-5 reserved pancakes at the bottom so they cover the base and hang over the sides.

Step 16

Tip: Ensure the mold is secured properly to avoid any leaks.

Step 17

9. Arrange half of the pancake rolls in the mold in a circle. Cover with some of the filling mixture to fill any gaps, then lay out another layer of pancake rolls in a circle.

Step 18

10. Cover the second layer with the remaining filling and use the overhanging edges of the base pancakes to cover the top. Place a small, weighted object on top of the cake, like a saucer, and refrigerate for at least 6 hours.

Step 19

Tip: Refrigerating for longer will help the cake set better.

Step 20

11. Once set, transfer the cake to a serving platter and decorate with fresh fruit and a dusting of powdered sugar.

Step 21

Tip: Berries or slices of fresh fruit add a burst of color and freshness to your cake.

Servings

Serving Suggestion Alert! 🚨

This Pancake Cake is a dream to serve, especially when you sprinkle a little magic on top. Add a dusting of powdered sugar right before serving for an elegant touch. For extra flavor and color, scatter a mix of fresh berries or chopped seasonal fruits on the platter. Serve it with a side of whipped cream or scoop of ice cream to elevate the taste experience even more!

Hosting a fancy brunch? 🍽✨ Present the pancake cake as your centerpiece. Arrange it on a beautiful cake stand and garnish it with edible flowers for that irresistible Instagram moment. Your guests will be totally wowed!

Or keep it casual by cutting the cake into individual slices and serving on dessert plates with a drizzle of chocolate or caramel sauce. Pair it with your favorite freshly brewed coffee or a soothing herbal tea. 🍵☕

Equipment

Mixing Bowls

Use different sizes for whisking eggs, mixing batter, and blending your filling.

Whisk

A sturdy whisk is essential for blending your pancake batter and ensuring a lump-free mixture.

Non-stick Skillet

To fry your pancakes to perfection, make sure to use a high-quality non-stick skillet.

Spatula

Flipping pancakes without tearing them is an art, and a good spatula is your best tool.

16-18 cm Split Mold

This helps to shape your cake properly and make it look professional.

Variations

Gluten-Free and Vegan Alert! 🌱💚

Gluten-Free Version: Swap out the all-purpose flour for your favorite gluten-free flour blend. Make sure to check the consistency of the batter, as some gluten-free flours may absorb liquids differently. Everything else remains the same – easy peasy!

Vegan Version: Replace the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water for each egg), use a non-dairy milk like almond or soy, and substitute the cottage cheese with a vegan cream cheese. Make sure your dried fruits don't have any added sugars or animal-based ingredients!

Faq

How do I prevent my pancakes from sticking to the skillet?
Ensure your skillet is well-heated before adding your batter, and use a light coating of vegetable oil or non-stick spray.
Why is my pancake batter lumpy?
Make sure to sift your flour and whisk your batter thoroughly to avoid lumps.
Can I make the pancakes ahead of time?
Absolutely! You can make the pancakes a day in advance and store them in the refrigerator. Just reheat them slightly before assembling.
How do I keep my pancakes warm while making a large batch?
Keep the cooked pancakes in a preheated oven at low temperature (around 200°F) to maintain warmth.
Can I substitute the dried fruits with fresh ones?
Yes, but ensure the fresh fruits are not overly juicy as they might make the cake soggy.
How do I achieve the perfect pancake texture?
Use room temperature ingredients and allow your batter to rest for at least 15 minutes before cooking.