Ideal for a birthday or special celebration, why not whip up this show-stopping cake for that pancake-obsessed friend or family member in your life?
© 2019 Ryland Peters & Small / Ryland Peters & Small · Reproduced with permission. · Modern Pancakes published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small
You Will Need
For the pancake batter, mix the dry ingredients together in a bowl, then create a well in the centre. Mix the wet ingredients together in a jug/ pitcher (except the food colouring) and gradually pour into the well, gently whisking to mix the wet and dry ingredients together. Stir through enough red food colouring to get a mid-bright shade.
Spray the frying pan/skillet with the oil spray and heat over a medium heat. Add a small ladleful of the batter to the pan. Tilt the pan so the batter covers the base and then cook for around 30–60 seconds until cooked underneath. Flip or turn the pancake and cook for another 30–60 seconds. Remove to a wire rack, then re-spray the pan with the oil spray and repeat. You should get around 20 pancakes. Allow to cool.
For the filling, beat the icing/confectioners’ sugar into the cream cheese, in manageable batches, with an electric hand whisk until smooth. Put 150 g/5 1⁄2 oz. of the mixture into a small bowl, cover and chill whilst you use the remaining filling to stack the pancakes.
Stack the pancakes with a layer of the cream cheese filling between each. Fill the piping/pastry bag fitted with a large star nozzle/tip with the reserved chilled filling and pipe small star-shaped blobs around the top edge. Scatter with the sprinkles. Chill in the refrigerator for at least 2 hours before serving.