Blueberry pancake cake – now that’s a mouth full to say isn't it?. If you want to be fancy about it and not get tongue tied, call it a Blueberry Pancake Gateau, the French name for a cake. The way it is plated using 20 layers of pancakes, each spread with blueberries, takes simple breakfast pancakes to a whole new level.
The pancakes are quite thin and look very much like crepes. We made all of the pancakes first and kept them in a warm oven, and then built the cake layer by layer. The cake looks complicated, but it’s not, especially if you make it step by step. Like any other pancake, it is best when eaten right away.
Blueberry Pancake Cake
Adapted from Summer Food by Lowe, Hensley, & Hensley – serves 8
2 pints of fresh blueberries
½ cup sugar
Grated lime zest to equal 1 teaspoon
1 pinch of kosher salt
2 small knobs of butter, optional but it brings a nice shine
1 tablespoon of honey
Stir together all of the ingredients except the honey in a small saucepan, heat gently over very low heat, taste and add honey if mixture is not sweet enough, then set aside while you prepare the pancakes.
1 ¼ cups all-purpose flour
2 cups whole milk
1 – 2 tablespoons salt
3 tablespoons sugar
4 large eggs
Unsalted butter, for frying
Mix together the first five ingredients together in a bowl. Set bowl in refrigerator and let the mixture chill for 20 minutes. Melt a scant amount of butter in an 8” non-stick omelet or crepe pan and fry thin pancakes. This amount of mixture makes about 20 small pancakes. Keep the cakes on a plate in a warm 150 degree F oven until all the cakes have been made.
For presentation, place one pancake at a time on a serving plate, then spread with some of the blueberry mixture (recipe above) over the top of the pancake, top with another pancake, then repeat, saving enough blueberry mixture for the top. Continue until there are no remaining pancakes or blueberry mixture. Sprinkle with powdered sugar and garnish with fresh mint leaves and fresh raspberries (recipe below). Cut the cake into slices and serve right away. This cake is best when eaten right after it’s made.
Fresh mint leaves
A few fresh raspberries for color