Strawberry and Blueberry Pancake Cake 
Prep time: 
Cook time: 
Serves: 6-8
 
The perfect brunch recipe: a delicious and gourmet looking strawberry and blueberry pancake cake.
Ingredients
  • Makes 9 pancakes
For the blueberry sauce:
  • 2 cups (230g) frozen blueberries
  • 3 tablespoons (60g) sugar free blueberry jam
For the homemade buttermilk:
  • 3 cups (750ml) skim milk
  • 2½ tablespoons fresh squeezed lemon juice (about ½ a large lemon)
For the pancake mix:
  • 2 cups (300g) whole wheat flour (using the spoon and sweep method)
  • 3½ (14g) teaspoons baking powder
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 teaspoon (2g) poppy seeds
  • 1 tablespoon (14g) extra virgin coconut oil, melted (or vegetable oil)
  • 2 tablespoons (28g) melted butter
  • 1 teaspoon (4ml) vanilla extract
For the maple syrup whipped cream:
  • 2 cups (500ml) fresh heavy cream
  • 1 tablespoon (20g) all natural maple syrup
For the topping:
  • 1 pint (around 400g) strawberries, sliced
  • ¼ cup (30g) fresh blueberries
Instructions
For the blueberry sauce:
  1. Bring the frozen blueberries and blueberry jam to a simmer over medium-low heat. Smash the blueberries and cook until the juice has reduced, about 5-10- minutes. Once the liquid has reduced, remove from heat and let cool.
For the homemade buttermilk:
  1. Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
For the pancake mix:
  1. In a large bowl, combine the whole wheat flour, baking powder, sugar, salt and poppy seeds.
  2. Make a well in the middle and add the buttermilk, melted coconut oil, butter and vanilla extract. Mix until just combined; there should be lumps. The batter should run off the spoon. If it is too thick add a splash of milk. Don't over mix.
  3. Heat a skillet over medium heat, once it's hot add a small knob of butter rotating the skillet so that the base is covered. Using a ½ cup (120g) measuring cup, measure out the batter and pour it in the skillet. When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake in one decisive movement. Cook for another 1-2 minutes. Do not press down on the pancake with the spatula. To know when it is ready, simply touch the center of the pancake with your fingertips and if it is soft then you can remove the pancake and set on a wire rack to cool. Add another small knob of butter and repeat these steps until you have cooked all 9 pancakes.
For the whipped cream:
  1. While the pancakes cool, put the fresh heavy cream in a bowl, add the maple syrup and whip until stiff peaks form.
  2. To compile the pancake cake, put one pancake on a flat serving plate and distribute a spoonful of the blueberry sauce followed by a few spoonfuls of the whipped cream. Arrange six strawberry pieces towards the edge then top with another pancake. Repeat all steps. On the final pancake top with the remaining whipped cream, a strawberry and fresh blueberries.
  3. To serve, cut slices and top with maple syrup, if desired.
  4. Note: You can make just the pancake recipe, if you don't want to make the entire cake, and simply serve with maple syrup. This pancake cake is also great to make ahead. Simply make the pancakes and blueberry sauce, store them in the fridge for up to one day in advance. When you are ready to serve, make the whipped cream and compile the pancake cake.
Recipe by Italicana Kitchen at https://italicanakitchen.com/strawberry-blueberry-pancake-cake/