Easter Pancake Layered Cake
Make a towering stack of fluffy pancakes sandwiched together with a glossy, gooey chocolate ganache and crowned with strawberries and chocolate mini eggs. It’s basically Easter breakfast dressed up as a dessert – and no one’s complaining.
Prep: 5 mins | Cook: 30 mins
Serves 8-10 people
Ingredients
- FOR THE PANCAKE MIX
- 3 large FREE eggs
- 750ml full fat milk
- 80g caster sugar
- 375g gluten free plain flour
- ½ tsp salt
- Oil for cooking
- FOR THE CHOCOLATE SAUCE
- 250ml double cream
- 3 tbsp golden syrup
- 250g dark chocolate
- FOR THE DECORATION
- Strawberries, cut in half
- Chocolate mini eggs
Method
- Whisk all the pancake ingredients together, or pop them all in a blender. Allow the mix to sit for at least 20 minutes. Place a non-stick frying pan over a medium-low heat and brush the pan with oil.
- Using a jug or a ladle, measure approximately 80ml of mix for each pancake, so they roughly come out the same size. Cook the pancake for 2 minutes until lightly golden, then flip over with a spatula for a few seconds until lightly golden on the other side.
- Remove from the pan onto a large plate and repeat until the batter is used up. These will happily sit in the fridge for 24 hours.
- To make the ganache, bring the cream and syrup almost to the boil in a small pan, then remove from the heat. Put the chopped chocolate in a heatproof bowl. Pour hot cream over. Leave it for a minute, then gently stir to form a glossy ganache.
- Take a pancake and place it on the plate you wish to have the cake on. Spread the top with chocolate, smoothing it with a palette knife. Repeat with the next pancake and carry on until you have spread chocolate on all of them. Decorate with strawberries and chocolate eggs.
