Strawberries and Cream Pancake Cake
Serves 4-6 #STARFineFoods Ingredients: For the Pancake Cake 1 1/2 cups whole milk 1/4 cup STAR White Wine Vinegar 2 cups organic unbleached all-purpose flour 1/4 cup organic sugar 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. kosher salt 2 eggs, room temperature 1/3 cup of butter, melted 2 tsp. vanilla extract 1/2 cup strawberry jam, divided 16 oz. sliced strawberries, divided For Whipped Cream Cheese Frosting 16 oz. cream cheese, room temperature 3 cups heavy whipping cream 1/2 cup powdered sugar 2 tsp. vanilla extract Instructions:For Pancake Cake:
In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.
In a large bowl add the flour, sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the dry ingredients, whisk just until combined.
Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.
Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.
In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.
Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.
For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.
Add heavy cream and vanilla. Beat on high until stiff peaks have formed.
Ingredients
- For the Pancake Cake
- 1 1/2 cups whole milk
- 1/4 cup STAR White Wine Vinegar
- 2 cups organic unbleached all-purpose flour
- 1/4 cup organic sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 eggs, room temperature
- 1/3 cup of butter, melted
- 2 tsp. vanilla extract
- 1/2 cup strawberry jam, divided
- 16 oz. sliced strawberries, divided
- For Whipped Cream Cheese Frosting
- 16 oz. cream cheese, room temperature
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp. vanilla extract
Instructions
For Pancake Cake:
In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.
In a large bowl add the flour, sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the dry ingredients, whisk just until combined.
Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.
Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.
In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.
Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.
For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.
Add heavy cream and vanilla. Beat on high until stiff peaks have formed.
For Pancake Cake:
In a large measuring cup combine milk and vinegar and set aside for 5 minutes to “sour”. Add the eggs and vanilla and whisk. Set aside.
In a large bowl add the flour, sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the dry ingredients, whisk just until combined.
Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.
Heat a large skillet over medium heat, and coat with a little butter or cooking spray, pour 3/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.
In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.
Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.
For Whipped Cream Cheese Frosting:
In a stand mixer beat cream cheese and sugar until smooth.
Add heavy cream and vanilla. Beat on high until stiff peaks have formed.
Recipe developed by: http://www.fooddolls.com/strawberries-and-cream-pancake-cake/
Serves: 4-6
