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Pancake CAKE for rainy days...

February 21, 2017

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Pancake CAKE for rainy days...

February 21, 2017

 

 

 

Here at the SMITN kitchen we just love rainy days like today! So we gave it a little thought and decided:

 

"What is better than pancakes on rainy days? MONSTER PANCAKES!!"

 

We dug up some old family recipes and Voilà... the moist delicious pancake cake specially made for rainy days and any other day in need of some pancakes (we think every day is a good day, but that's just us.)

 

This recipe is quick and makes the perfect dinner (breakfast, lunch, treat...)

 

INGREDIENTS:

 

Pancakes

      - 2 cup cake-flour

      - 160g whole wheat flour (substitute for cake flour if you don't have)

      - 4 tablespoons Maizena

      - 1/2 cup sugar

      - 4 tablespoons brown sugar

      - 4 teaspoons baking powder

      - 1 teaspoon salt

      - 2 1/2 cups milk

      - 4 large eggs

      - 4 large egg yolks

      - 4 tablespoons butter (melted)

      - 10ml teaspoon vanilla extract.

 

Raspberry buttercream

      - 1/4 cup unsalted butter

      - 150g icing sugar

      - 1 cup raspberries (fresh/frozen)

 

Dark chocolate ganache

      - 125g good quality dark chocolate, chopped into small chunks of equal size

      - 125g fresh cream

 

METHOD

Pancakes :

-  Mix all the ingredients together with an electric blender or stand mixer

- Heat a pan with a teaspoon of oil or 5ml coconut oil

- Pour 1/2 a cup of batter into the pan at a time.  Fry until bubbles start to form, then turn   and cook for another minute and a half until golden brown.

- Repeat until your batter is finished

 

Buttercream : 

- Paddle cream in a blender until it is a light yellow colour

- Slowly start adding the icing sugar, waiting until each spoonful in incorporated before    you add the next one.

- Add the berries and quickly mix until just combined.  Be careful not to overwork it.

 

Ganache : 

- Heat the cream in a small saucepan until scalding point (bubbles start to form on the surface)

- Remove from the heat and pour over your chocolate.

- Leave to stand for 30 seconds

- Stir the cream with a spatula until fully combined with the chocolate and glossy

 

Assembly :

- Place your first fat pancake on your serving plate, spread 1 tablespoon of buttercream      evenly over surface.  Place another pancake on top. Repeat until buttercream&pancakes  are finished. 

- Pour over ganache, be careful not to pour too close to the side as it is quite runny and  will drip over the edges naturally.

- Garnish with chocolate decorations or fresh berries

 

ENJOY!!!

xxx

Chef Christa

 

 

 

 

 

 

 

 

 

 

 

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By Chef Christa Smit

christa@smitn.co.za

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