Description
This Pancake Cake with Pastry and Berry Fruit is a delightful layered dessert that combines fluffy buttermilk pancakes, crisp baked puff pastry, and fresh mixed berries with whipped cream. Perfect for brunch or an elegant dessert, this European-inspired treat offers a beautiful presentation and a balance of textures and flavors that will impress your guests.
Ingredients
Scale
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
Puff Pastry
- 1 sheet puff pastry, thawed
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Fruit and Garnish
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
- Fresh mint leaves (optional for garnish)
- Powdered sugar (optional for dusting)
Instructions
- Preheat and bake puff pastry: Preheat your oven to 400°F. Roll out the thawed puff pastry sheet on a lightly floured surface and trim it into a circle slightly larger than your pancakes. Place the pastry circle on a parchment-lined baking sheet, prick the surface with a fork to prevent puffing irregularly, and bake for 12 to 15 minutes until golden and crisp. Remove from oven and allow to cool completely.
- Prepare pancake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to ensure fluffy pancakes.
- Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease it with butter. Using about 1/4 cup of batter for each pancake, cook them in batches. When bubbles form on the surface and the edges look set, flip and cook the other side until golden brown. You should get around 6 to 8 pancakes. Transfer cooked pancakes to a plate and let cool slightly.
- Make whipped cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will add a sweet, smooth layer to your cake.
- Assemble the pancake cake: Begin with a pancake as the base, spread a dollop of whipped cream over it, and scatter some mixed berries on top. Continue layering alternating pancakes, whipped cream, and berries, stacking them evenly. Finish the top layer by placing the cooled puff pastry round on the very top.
- Garnish and serve: Garnish the top of the cake with additional mixed berries, fresh mint leaves for color and aroma, and a light dusting of powdered sugar if desired. Serve the cake chilled or at room temperature for best flavor and texture.
Notes
- You can prepare the pancakes and puff pastry layers ahead of time and assemble the cake just before serving for convenience.
- For a richer filling, substitute or mix mascarpone cheese with the whipped cream.
- This dessert is best enjoyed chilled or at room temperature to maintain the crispness of the puff pastry and freshness of the berries.
