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Hey guys, welcome back.
As soon as I created this pancake/cake type thing, I knew I had to write the recipe and post it seeing as the only travelling I have been doing recently is to the fridge! I don’t even know what I was expecting with this creative little cake but it turned out way better than I could have predicted. The plus side? No oven required, hardly any ingredients and fairly quick. You can always buy the pancakes/frosting ready if you don’t want to make your own or if you are pushed for time.
As always, I make the gluten free versions but I will add the regular version for those of you who prefer that. Lets get stuck right in:
250 grams plain flour / 3 eggs / 450 ml of milk for the pancakes.
One cup of butter / 100 ml of milk/ 2 cups of icing (powdered) sugar/ 150 grams of cocoa powder and a drop of vanilla essence for the frosting although you can buy ready made frosting if you prefer.
Gluten Free and Vegan Version:
250 grams GF plain flour / 3 Tbsp of apple sauce / 450 ml of plant based milk for the pancakes.
*If you have egg replacement powder you can use 1 teaspoon of that with 2 tablespoons of water PER EGG if you don’t want to use apple sauce.
One cup of dairy free spread / 100 ml of plant based milk/ 2 cups of icing (powdered) sugar/ 150 grams of cocoa powder and a drop of vanilla essence for the frosting although you can buy ready made frosting if you prefer.
- Heat a little oil on a medium heat in a non-stick pan. Use a little pan so that the pancakes are all evenly sized!
- Whilst waiting for the oil to heat, in a bowl add the milk, flour and egg ( or vegan version) and mix together. You should get a runny batter but if you are struggling then add a little more milk or water if it is too thick, or a little more flour if yours looks too much like liquid.
- Pour a little bit of mixture into the pan and do your thing! I won’t be patronizing and explain the exact steps I did for making the pancakes as I am sure most people have their own way of doing it. All I can say is, don’t worry if the pancakes are all different textures because in cake form you can’t notice it. Once the pancake is cooked, put on a plate and keep going until you run out of batter. As you are doing so, stack the warm pancakes onto each other. The heat helps them to stick to each other better which is exactly what you want.
- Loosely put some cling film over the plate of pancakes and put in the fridge. You need them to chill as much as possible so that the icing does not melt when it is placed on top. VERY IMPORTANT TO MAKE SURE THE PANCAKES ARE COLD OR AT THE VERY LEAST ROOM TEMP. GUYS!
- Now on to the frosting…. In a bowl add the butter, milk and vanilla essence. Give it a thorough stir so that everything is incorporated nicely. Be patient with this as the butter takes a while to blend with the milk.
- Spoon by spoon add the powdered sugar and keep mixing. Once you have added all the sugar then add the cocoa powder. Use a whisk to get rid of any clumps or a mixer if you have one!
- Here is your chance to re-adjust the frosting to your taste-buds. If you want it thicker then add more powdered sugar.
- Take out the pancakes and cover with frosting, that is literally all there is to it! I added chocolate to mine but of course, top with whatever you want.
I feel like this recipe is the type of thing you can justify eating at any hour so this will definitely be a crowd-pleaser. You can heat in the oven if you prefer it warm but the frosting will melt so use a bowl rather than a plate!
Stay safe and healthy, see you guys next time.