Pancake Cake with Hazelnut Maple Syrup Frosting

Perfectly round fluffy pancakes. Nutella maple syrup cream filling between each. I’d say stop me, but please don’t.

Pancake Cake with Hazelnut Maple Syrup Frosting recipe | The Canadian Cabin

Pancake Cake with Hazelnut Maple Syrup Frosting

Pancake Cake with Hazelnut Maple Syrup Frosting

Pancake Cake with Hazelnut Maple Syrup Frosting

 The basis of the recipe came from Jamie Oliver’s pancake cake, although the actual recipe here got altered to be more Canadian.

I began by cooking pancakes and I’ll be the first to own up that I used store bought pancake mix since I wanted them to be gluten free, and I haven’t gotten that recipe down pat yet.

Pancake Cake with Hazelnut Maple Syrup Frosting
 
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Ingredients
  • pancake mix
  • ¼ cup thickened cream
  • ¼ cup maple syrup
  • ¼ cup nutella
  • 1 tbsp butter
Instructions
  1. Use a measuring cup to get the exact same amount each time or use a springform pan (with the based removed), so the circles are the same size.
  2. Cook your pancakes and set aside to cool.
  3. Mean while, in a saucepan, add in the thickened cream, maple syrup, nutella, butter and stir over low heat for 10 minutes until thick.
  4. Set aside to cool completely, before spreading a thick layer of the sauce over each pancake and stacking.
  5. If need be, place the pancake cake in the fridge from time to time as you building to help solidify. Once it gets taller I found they sometimes slid off if not chilled.

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