Friday, March 20, marks National Pancake Day—but with COVID-19 restrictions, celebrations are on hold. As experienced home bakers, we've crafted this irresistible strawberry-coconut yogurt pancake cake to bring joy to your kitchen. It's a family favorite that kids love helping make, providing a sweet afternoon treat amid lockdown boredom.
Related reading: Tips for baking the perfect pancakes
Ingredients
For 1 pancake cake (16 pancakes)
- 4 eggs
- 500 g wheat flour
- 600 g coconut yogurt
- 225 g frozen strawberries
- 1 l semi-skimmed milk
- 1 tsp salt
- Blue Band Liquid Every Day
- 500 g fresh strawberries
- Icing sugar, to taste
Preparation
- Blend the frozen strawberries with the coconut yogurt in a food processor until smooth. Refrigerate until ready to use.
- Sieve the flour into a mixing bowl, adding vanilla sugar and salt. Create a well in the center, crack in the eggs, and whisk from the middle. Gradually incorporate the milk while stirring, ensuring all flour is mixed into a smooth, thick batter.
- Heat a heavy-bottomed frying pan over medium heat for 3 minutes, then add a dash of Blue Band. Pour in a ladle of batter, tilting to form a thin, even pancake. Cook until bubbles disappear, flip, and brown the other side. Reduce heat as needed. Stack and cool pancakes to room temperature.
- Assemble on a cake stand or platter: layer pancakes with strawberry-coconut yogurt. Top the final layer with fresh strawberries and dust with icing sugar. Slice and enjoy!
Recipe and image: Blue Band
