Blueberry Pancake Cake

My Carolina Kitchen

Blueberry mixture:

2 pints of fresh blueberries

½ cup sugar

Grated lime zest to equal 1 teaspoon

1 pinch of kosher salt

2 small knobs of butter, optional but it brings a nice shine

1 tablespoon of honey

Stir together all of the ingredients except the honey in a small saucepan, heat gently over very low heat, taste and add honey if mixture is not sweet enough, then set aside while you prepare the pancakes.

Pancake batter:

1 ¼ cups all-purpose flour

2 cups whole milk

1 – 2 tablespoons salt

3 tablespoons sugar

4 large eggs

Unsalted butter, for frying

Mix together the first five ingredients together in a bowl. Set bowl in refrigerator and let the mixture chill for 20 minutes. Melt a scant amount of butter in an 8” non-stick omelet or crepe pan and fry thin pancakes. This amount of mixture makes about 20 small pancakes. Keep the cakes on a plate in a warm 150 degree F oven until all the cakes have been made.

For presentation, place one pancake at a time on a serving plate, then spread with some of the blueberry mixture (recipe above) over the top of the pancake, top with another pancake, then repeat, saving enough blueberry mixture for the top. Continue until there are no remaining pancakes or blueberry mixture. Sprinkle with powdered sugar and garnish with fresh mint leaves and fresh raspberries (recipe below). Cut the cake into slices and serve right away. This cake is best when eaten right after it’s made.

Garnish:

Powdered sugar

Fresh mint leaves

A few fresh raspberries for color

Adapted from Summer Food by Lowe, Hensley, & Hensley – serves 8