Bramble Pancake Cake

  • Yield : 4 to 6 servings
  • Cook Time : 40m
  • Ready In : 40m
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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/2 cup gin
  • 3 tablespoons melted butter
  • 1 tablespoon lemon juice plus zest of 1 lemon
  • 1 egg
  • Nonstick cooking spray or additional melted butter, for greasing the skillet
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/4 cup chopped fresh mint
  • 1 quart blackberries, sliced in half


Step 1

Add flour, sugar, baking powder, salt and baking soda to a large bowl. Whisk to combine. Add milk, gin, melted butter, lemon juice, zest and egg to a medium bowl and whisk to combine. Add wet ingredients to dry and mix until just combined and slightly lumpy.

Step 2

Heat a large skillet over medium heat. Spray with cooking spray or brush with melted butter. Add about 1/4 to 1/2 cup batter to the skillet for each pancake. Cook until golden brown on the bottom and bubbles begin to form on the surface, about 2 minutes. Flip and cook until golden brown on reverse side, about 2 more minutes. Transfer to a plate and continue with remaining batter.

Step 3

Add the heavy cream and maple syrup to a large chilled bowl. Mix until stiff peaks form using a hand mixer. Add mint and fold to combine.

Step 4

Spread the whipped cream on each pancake.

Step 5

Stack the pancakes with cream and a few blackberries followed by another pancake with cream and berries. Continue in this manner, finishing with cream and berries on top. Serve!

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