Stacked Pancake Cake

Submitted by Mary Jenny

"Looking to expand your culinary cuisine and try something new? This stacked pancake cake is a simple twist on the classic French dessert, Mille-Crepe Cake."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 cups pc buttermilk extra-fluffy pancake and waffle mix
• 2 cups water
• 1⁄2 cup 35% cream
• 2 teaspoons icing sugar
• 1⁄2 teaspoon pure vanilla extract
• 1 (500 g) package pc power fruit
• 3⁄4 cup each fresh raspberries and sliced strawberry
• 1⁄2 cup pc black label dark maple syrup

directions

1. Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.
2. Preheat 10 inch (25 cm) nonstick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL) batter into pan; quickly spread into 7 to 7½ inch (18 to 19 cm) pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of 7 pancakes. Let cool, about 15 minutes.
3. Whip cream in chilled bowl with icing sugar and vanilla.
4. Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.
5. Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.