Blueberry pancake cake. Try to say that over and over again. This cake recipe is always best when eaten right after it’s made.
Blueberry Pancake Cake Recipe
Makes 8 servings
1¼ cups (6¼ oz/200 g) all-purpose flour
2 cups (16 fl oz/500 ml) whole milk
1–2 tablespoons salt
½ cup (4 oz/125 g) sugar, plus 3 tablespoons
4 large eggs
butter, for frying
2 pints (16 oz/500 g) blueberries
1 teaspoon lime zest, grated
Mix together the flour, milk, salt, the 3 tablespoons sugar, and the eggs in a bowl. Set the bowl in the refrigerator and let the mixture chill for 20 minutes. Melt a scant amount of butter in an omelet-size pan and fry thin pancakes. This amount of mixture makes about 20 small pancakes. Mix together the blueberries, remaining sugar, and lime zest. Begin by placing 1 pancake on a plate, spoon and spread the blueberry mixture over the top of the pancake, top with another pancake, and repeat. Continue until there are no remaining pancakes or blueberry mixture. Cut the “cake” into slices and serve.
Reprinted with permission from “Summer Food.” Photography by Jim Hensley & Nina Dreyer Hensley. Copyright 2014 by Weldon Owen Inc.
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