Baked Blueberry Pancake "Cake" with Mascarpone Whipped Cream
 
 
Like a pancake, but baked! This blueberry pancake "cake" layered with mascarpone whipped cream is a dessert-worthy treat that's a cinch to put together!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F. Grease a 11x14" baking tray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve pancake squares layered with mascarpone whipped cream. Top with more berries and maple syrup, if desired.
Recipe by Port and Fin at https://portandfin.com/baked-blueberry-pancake-cake-with-mascarpone-whipped-cream/