There’s nothing quite like a stack of homemade blueberry pancakes. I have very fond childhood memories of making blueberry pancakes on lazy Sunday mornings, and if I close my eyes and picture those fluffy, berry-packed pancakes, I can practically smell them.
There are countless options for filling and stuffing your pancakes – bananas, chocolate chips, raspberries, nutella – but the simple addition of blueberries has always been my favourite. The warm, tart little bursts of blueberry flavour are a wonderful addition to a soft pancake drizzled with maple syrup.
If I’m totally honest, these days, I rarely eat pancakes. My weekday breakfasts are reserved for a quick bowl of oatmeal, and my weekend breakfasts usually involve some sort of savoury potato hash or simple avocado toast. Very rarely do I indulge my sweet tooth for breakfast.
But who says pancakes can only be enjoyed at breakfast?
Instead of standing idly in front of the stove pouring and flipping, I baked this pancake in the oven. It turned out much better than expected! A simple batter (that takes about 2 minutes to make) is poured into a greased baking tray, then baked for 15 minutes. It’s as simple as that! Once the pancake has cooked, remove it from the oven and cut it into even squares.
While this really simplifies the breakfast process, it’s even better for dessert. These thick and fluffy pancakes can be layered and stacked and turned into a delicious cake. As it turns out, pancakes are delicious when cold, and divine when layered with a rich yet light mascarpone whipped cream and finished off with a healthy drizzle of maple syrup.
Now, if this isn’t an excuse to make pancakes, I don’t know what is!
If you’re not a fan of blueberry pancakes, swap with whatever you fancy! Raspberries, bananas, chocolate chips, you name it, it’ll work in this “cake”.
There’s no rule that says you can’t have breakfast for dessert!
|Baked Blueberry Pancake "Cake" with Mascarpone Whipped Cream|| |
- Pancake Batter:
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- 1 Tbsp granulated sugar
- 1½ cups milk
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 3 Tbsp butter, melted and cooled slightly
- Fresh blueberries
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1 tsp vanilla extract
- Icing sugar, to taste
- Preheat oven to 375°F. Grease a 11x14" baking tray; set aside.
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre, then pour in the milk, egg, vanilla, and melted butter; whisk until smooth. Pour batter into prepared baking tray and top with blueberries. Bake for 13-15 minutes, or until cooked through and lightly browned. Remove from the oven and let cool to the touch.
- While pancake cake is baking, make whipped cream: Using a chilled bowl and chilled beaters, whip the cream until thickened. Add mascarpone and vanilla and continue whipping until thick peaks form. Add sugar, about a tablespoon at a time, until desired sweetness. Refrigerate until ready to assemble the cake.
- When cake has cooled, flip the pan upside down to remove it from the pan. This may take some coaxing - you may have to run a knife along the edges to loosen it from the pan. Cut the cake into 12 squares.
- Serve pancake squares layered with mascarpone whipped cream. Top with more berries and maple syrup, if desired.