Stacked Pancake Cake with Persimmons and Honey
Last Saturday we had a leisurely breakfast at home before venturing out. Week day mornings are always hectic and rushed in my house so on weekends it’s lovely taking things slower and leaving the house feeling relaxed rather than stressed. For breakfast, my son wanted his usual pancake cake and my daughter wanted two fresh persimmons, peeled and cut up on a plate. So I obliged and then thought about how good the two things would be together, along with some whipped cream and freshly drizzled honey. So I make this stacked pancake cake yesterday. I hope you like this as it one of the best pancakes recipe you can ever find!
- 2 cups self-raising flour
- 3 tablespoons sugar
- 3 eggs
- 1.5 cups milk
- 2 teaspoons vanilla bean essence
- 90 grams unsalted butter
- 150 mls cream
- 4 tablespoons apricot jam
- 4 tablespoons ginger jam
- 3 ripe persimmons, peeled, stoned (if necessary) and diced
- 60 mls honey
- Sift flour into a large mixing bowl and add sugar. Stir and then create a well in the centre.
- Break in eggs and then add milk and vanilla. Whisk until smooth.
- Heat up a small fry pan and then add 20 grams (approx.) butter.
- Pour about 1/2 cup of mixture into the pan and swirl it around so it coats the pan evenly.
- Cook for about 3-4 minutes over a low-medium heat until air bubbles break evenly on the surface. Flip over and cook for another 2-3 minutes or until cooked through.
- Remove to a plate to cool and repeat with the rest of the mixture — adding a little pat of butter each time — until you have 8 pancakes.
- Whip cream until firm.
- To assemble cake, place one pancake on a plate and then spread with apricot jam. Add another pancake on top and then spread with ginger jam. Continue stacking, alternating jams as you go.
- When you get to the top, spread the whipped cream all over the top of the jam layer (an offset spatula is good for this) and then decorate with persimmons, reserving the remainder to serve with individual slices of cake.
- Dribble over the honey so that some runs down the edges and serve.
If you want cream between each pancake layer as well as on top whip 400 mls cream rather than the 150 mls specified.
You can of course use only apricot or ginger jam.
In keeping with the home-style feel of this cake keep the styling really simple. Food writer Carli Ratcliff said recently that my food styling was “warm and accessible.” I can’t think of a nicer compliment. I don’t want to create recipes that people admire but are too intimidated to attempt themselves – I want people to actually cook and eat my food! 🙂
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