Pancake Cake

It’s a very special and important day today. My oldest daughter is turning four. A mile stone for us, since it in the Netherlands is the age a child goes to primary school. We can hardly imagine our little girl is growing up this fast.

After the success at the birthday of the twins, half a year ago, I decided to repeat the pancake cake we had for breakfast that day. I baked the pancakes the night before the big day, so the whipped cream wouldn’t melt this time. The only thing we had to do on the Birthday morning is whip up some unsweetened cream and layer the cake. We alternated layers of whipped cream and strawberries with banana – nut butter – maple syrup layers. On top a whole lot of whipped cream with raspberries, blueberries and pistachio nuts. And four candles of course.

When we visited my grandma for her 80^th birthday last year my daughter doubted her for really having her birthday. After all, no flags were hanging around. And a birthday cannot possibly be a birthday without the flags. So no flag shortage in our home today!

Pancake Recipe (for about 12 pancakes)

200 gr spelt flour

2 eggs

400 ml milk

Pinch of salt

Sunflower oil for baking

Sieve the flour into a bowl and make a little pit in the middle for breaking the eggs in. Stir in the eggs from the middle and slowly start adding the milk so you can stir the lumps away in the process. Add a pinch of salt in the end.

Heat a drip of oil in a frying pan and add a small ladle of batter while moving the pan so the batter will equally spread. Let it rest until the top is dry, then turn and bake the other side for another minute. Repeat this recipe until all the batter is gone and you have a nice pile of pancakes. Don’t forget to add a little drip of oil for each pancake; it’s needed in order to thicken the batter.