Did you know that Friday 20 March is actually National Pancake Day. But yes, the coronavirus is throwing a spanner in the works, so the day has been cancelled. Yet we have a delicious recipe for a pancake cake for you
We are at home en masse and could use some distraction. This strawberry-coconut yogurt pancake cake is a true showpiece and will delight the whole family. The children can help with the baking and thus have an afternoon sweet. That will be delicious!
Read also: 'Tips for baking the perfect pancakes'
Ingredients
For 1 pancake cake (16 pancakes)
- 4 eggs 500 g wheat flour
- 600 g coconut yogurt 225 g frozen strawberries 1 l semi-skimmed milk
- 1 tsp salt
- Blue Band Liquid Every Day
- 500 g fresh strawberries
- Icing sugar, to taste
Preparation
- Put the frozen frozen strawberries together with the coconut yogurt in a food processor and blend until smooth. Store the strawberry coconut yogurt in the refrigerator until later use.
- Sieve the flour over a mixing bowl and add the vanilla sugar and salt. Make a well in the center and break in the eggs. Start stirring from the center using a whisk and gradually pour the milk into the mixing bowl while stirring. Take all the flour from the sides and stir until a liquid but thick batter is formed.
- Heat a heavy-bottomed frying pan over medium heat for three minutes and add a dash of Blue Band to the pan. Pour a little batter into the pan and divide it by tilting the pan over the entire surface so that you get a thin round pancake. Once the wet batter bubbles have disappeared, turn the pancake once and cook the other side until the bottom is golden brown. Lower the heat and remove the pancake from the pan. Repeat this step until the pancake batter is used up and you have a large stack of pancakes. Let the pancakes cool to room temperature before making the cake.
- When the pancakes have cooled down, place a pancake on an etagère or nice serving plate and cover the pancake with a thin layer of the strawberry coconut yoghurt. Repeat this step and divide the remaining strawberry coconut yogurt over the top pancake. Garnish the top layer with fresh strawberries and finally sprinkle with icing sugar. Let the party begin!
Recipe and image:Blue Band
