Giant Blueberry Pancake Cake
 
 
Essentially a giant stack of blueberry pancakes.
Author:
Ingredients
For the pancake stack:
  • 2½ cups plain flour
  • 1 tbsp + 1 tsp baking powder
  • 4 tbsp caster sugar
  • 3 eggs
  • 2¼ cups milk
  • ¾ stick (75g) butter, melted
For the blueberry sauce:
  • 2 cups blueberries (fresh or frozen)
  • ½ cup sugar
  • ½ cup water
  • 2 tsp maple extract
  • 1 tsp arrowroot powder
Instructions
  1. To make the pancakes, place all the dry ingredients in a bowl and whisk together.
  2. Add the eggs and begin whisking to incorporate them, adding the milk as you go to make a thick, smooth batter. Finally, stir the melted butter in well.
  3. Heat a non-stick 10 inch/25cm pan over a medium heat. I don't grease the pan, but if your non-stick is not so reliable, a thin film of butter or oil can be used. Pour in just under ⅔ cup of batter, to make an 8 inch/20cm pancake.
  4. Cook for about 2 minutes on each side, flipping after the bottom is golden brown, and the edges are set. Set each pancake aside, and cover them with foil as you go.
  5. To make the blueberry sauce place all the ingredients except the arrowroot into a saucepan and bring to a boil.
  6. Mix the arrowroot with 2 tsp of water, and then remove the sauce from the heat and stir it in thoroughly. Place back on the heat for a few seconds until the sauce is thickened.
  7. Stack your pancakes on a serving dish, pour over the sauce, and serve in wedges like a cake!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/03/giant-blueberry-pancake-cake.html