Strawberries and Cream Pancake Cake
4-6
Ingredients
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For the Pancake Cake
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1 1/2 cups whole milk
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1/4 cup STAR White Wine Vinegar
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2 cups organic unbleached all-purpose flour
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1/4 cup organic sugar
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2 tsp. baking powder
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1 tsp. baking soda
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3/4 tsp. kosher salt
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2 eggs, room temperature
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1/3 cup of butter, melted
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2 tsp. vanilla extract
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1/2 cup strawberry jam, divided
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16 oz. sliced strawberries, divided
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For Whipped Cream Cheese Frosting
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16 oz. cream cheese, room temperature
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3 cups heavy whipping cream
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1/2 cup powdered sugar
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2 tsp. vanilla extract
Instructions
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1.
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.
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2.
In a large bowl add the flour, sugar, baking powder, baking soda, and salt.
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3.
Pour the milk mixture into the dry ingredients, whisk just until combined.
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4.
Add the melted butter and give a gentle stir. Do not over mix. Some lumps are okay.
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5.
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.
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6.
Flip with a spatula and cook until browned on the other side. Let pancakes cool completely.
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7.
In a 6-inch spring form pan place one pancake at the bottom of the pan. Top with 2 tablespoons jam.
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8.
Spread 1 cup whipped cream, strawberries, and repeat 2 more times. Keep refrigerated until ready to serve.
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9.
For Whipped Cream Cheese Frosting: In a stand mixer beat cream cheese and sugar until smooth.
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10.
Add heavy cream and vanilla. Beat on high until stiff peaks have formed.
