This White Chocolate and Maple Pancake Cake is for, of course, pancake day which is upon us next week. It’s thrown me a bit this year, being so late.
In my little head I associate Pancake Day, Shrove Tuesday whatever you call it, with the Brit Awards. But that was last week. It really has gotten me out of kilter, never mind.
Those lovely peeps at OXO Good Grips got in touch to ask if I would like to try out their batter dispenser for pancake day, and their silicone omelette turner, also good for pancakes.
I decided to make a stack of pancakes and sandwich them with a gooey runny concoction of maple syrup and white chocolate. The idea being that you slice the stack of pancakes like a cake rather than have a whole pancake at a time.
I whipped up some batter and poured it into the batter dispenser. It was so easy to use! Just squirt some batter straight into the pan – no faffing about with spoons. And at the end it was easy to take apart to wash. The omelette turner was good too as it was very flexible, perfect for curved edges of frying pans, plus it withstood the high temperature of the pan. It would be best for crepe type pancakes or the omelettes, but was fine for my slightly thicker version.
I made about a dozen pancakes, give or take a couple and let them cool thoroughly whilst I made the ‘filling’. I don’t want to call it a ganache as it was too loose for that. It was like having a thicker syrup on your pancakes, but much richer than that. The white chocolate alters the taste of the maple slightly I think. My mum tried a bit and she liked it even though she is not a fan of maple!
The cake should be eaten right after assembly as it has a tendency to slide to one side after cutting the first slice and doesn’t hold together too well. But it is delicious nonetheless!
100 grams plain flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
250 ml milk, any kind
2 tablespoons vegetable oil
Adapted from Martha Stewart
500 grams white chocolate, melted
125ml maple syrup
125 ml sour cream
In a bowl, whisk together the flour, sugar, baking powder and salt. I a separate bigger bowl mix together the milk and vegetable and egg. Add the dry ingredients to the wet and mix until just combined. Lumps in the batter are fine. Transfer to a batter dispenser if you are using!
Pre-heat a frying pan about 6” diameter. Lightly grease the pan with vegetable oil and add enough batter to cover the base of the pan. When bubbles begin to appear on the surface of the pancake, flip it over. Once fully cooked transfer to a cooling rack and continue making more pancakes until all the batter is used up.
To make the filling, add the white chocolate and maple syrup to a bowl and place over a pan of simmering water. Slowly melt the chocolate and syrup together, then remove from the heat and allow to cool for about 10 minutes. Stir in the sour cream and transfer the bowl to the fridge to set.
When the mixture is spreadable, take tablespoon amounts and spread over each pancake and layer up until all the pancakes are used up. Lastly pour more filling over the top and let it run down the sides. Place the pancake cake into the fridge to let it set for a couple of hours.
When ready to eat, slice a wedge like you would a cake, and enjoy the delicious white chocolate and maple with all the layers of pancake. Enjoy!
Note: The white chocolate and maple will not set thick.
Disclosure Statement: I received the OXO items free to review. Any opinions expressed are my own.