March 08, 2011

The Ultimate Scandi Pancake for Shrove Tuesday

Since making those Shrove Tuesday buns last week, I have been anticipating to make the ultimate Scandi pancake for the actual Shrove Tuesday, which is today. Also known as Pancake Day, today truly is a celebration of all things sweet and indulging, including us women as it today also happens to be the International Women's Day!

This master of an idea to pile up the pancakes to make a cake is not my original, as the summer-loving Scandis all over Scandinavia love making this cake in the midst of summer, especially when they are spending their well deserved summer days at their holiday houses. Browsing through my mother's old recipe cards from the early 70's I found a version of this cake, much heavier of course, as I've lightened it up a bit.

I really can't think of a better way to celebrate pancakes and all the beautiful women in the world! This one is for all of you!

Pancake cake
(Serves 4)

(Makes 7 small pancakes)

250 ml milk
100g white, unbleached spelt flour
2 large free-range eggs
75 ml milk, extra
tiny pinch of salt
1 tbsp olive oil

Berry cream

250g smooth low-fat ricotta
200g frozen berries, thawed
1 tsp natural vanilla extract
1 heaped tbsp raw honey

1/2 cup berries, extra, to serve
icing sugar, to serve

To make the pancakes, whisk together the milk and the flour until smooth. Add the eggs, extra milk, salt and olive oil and whisk until smooth. Heat a small frying pan on medium heat and cook the pancakes one by one until golden. Set aside to cool. 

Mix the vanilla and the honey into the ricotta and stir in the berries. 

To assemble, place a pancake on a platter, top with a spoonful of berry cream and spread evenly. Continue to layer the pancakes and the cream until finished. Top with the extra berries and decorate with icing sugar.

Happy Shrove Tuesday!