Pancake cake

    40 min

    This gorgeous cake is made with pancakes! Thin pancakes are layered between a delicious combination of caramel and sweetened soured cream. Instead of soured cream you could try creme fraiche or mascarpone. Enjoy!

    24 people made this

    Serves: 6 

    • For the pancake batter
    • 350ml milk
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 3 tablespoons sugar
    • 230ml water
    • 2 tablespoons oil
    • 250g plain flour
    • For the filling
    • 250ml soured cream
    • 2 tablespoons caster sugar
    • 250g caramel sauce
    • chopped nuts to garnish

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a blender, combine the milk, eggs, vanilla, salt and sugar. Add water and oil and blend well. Gradually add flour and blend until combined.
    2. For the filling, stir together the soured cream and sugar until well combined. Set aside.
    3. To make the pancakes, heat a small 18 or 20cm (7 or 8 in) frying pan over medium heat. Brush with a little oil. Add about 60ml of pancake batter to the pan and swirl to coat the bottom evenly. Once bubbles appear on the surface and the edges appear dry, flip the pancake and cook the other side for just a minute, until golden brown. Repeat this process with the remaining batter, and place pancakes on a plate betweenn pieces of greaseproof paper.
    4. Once pancakes have cooled, assemble the cake. Place the first pancake on a serving plate. Spread with the soured cream mixture. Top with a second pancake and spread some caramel sauce on this one.
    5. Continue in this fashion, alternating the layers, finishing with the caramel on top of the last pancake. Sprinkle with chopped nuts and serve!

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    Reviews in English (1)


    I used reduced fat creme fraiche (with a sprinkling of sugar added) in place of the soured cream, and dulce de leche instead of the caramel. It was heavenly!  -  21 Oct 2012