Bramble Pancake Cake Recipes

Steps:

• In a small bowl, mix the egg, milk, and oil. Stir in pancake mix only until lumps dissolve.
• Preheat a griddle to about 350 degrees F.
• Ladle batter onto hot griddle and cook. Flip pancakes when edges are cooked and bubbles on top begin to break. Serve immediately.

Steps:

• For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven.
• Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix.
• Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total.
• For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes.

Steps:

• To make the pancakes:
• In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
• Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
• To make the filling:
• In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
• To assemble the cake:
• Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.