If you're looking for a dessert that’s easy to make, incredibly creamy, and absolutely irresistible, this Creamy Pancake Cake is the perfect choice.

Ingredients  

For the pancakes:

• 3 eggs
• 800 ml full-fat milk
• 350 g flour
• 45 g melted butter
• A pinch of salt
• Essence optional

For the filling:

• 200 g whipped cream
• 200 g cream cheese
• 1 teaspoon grated lemon zest
• 1 tablespoon powdered sugar
• Jam of your choice I used raspberry jam

Instructions 

Prepare the Pancake Batter

• Beat the eggs well and mix them with warm milk, melted but not too hot butter, essence if using, and flour until smooth. Ensure the batter has a liquid consistency, adjusting with milk if too thick or flour if too runny. Let the batter rest for 10 to 15 minutes if desired.

Cook the Pancakes

• Heat a pan and lightly grease it with butter or a little oil. Pour a ladle of batter into the pan and spread it evenly. Once the pancake is cooked on one side, flip it and cook the other side for a few more seconds. Transfer it to a plate and repeat the process until all the batter is used.

Prepare the Filling

• Mix the Whipped cream with cream cheese and powdered sugar until well combined.

Assemble the Pancake Cake

• Set aside four pancakes and trim the edges of the remaining ones to create even layers. Place the four large pancakes in a round mold, then spread a spoonful of the cream cheese mixture and a bit of jam on top. Cover with a pancake and repeat the layering process until all the pancakes are stacked. Fold the base pancakes over the top to seal the cake. Use the trimmed edges for decoration and dust with powdered sugar.

Ready to Serve

• This Creamy Pancake Cake is a delightful and elegant dessert, perfect for any occasion. With its soft layers and creamy filling, it’s a treat that looks as good as it tastes. Serve it chilled for the best texture and enjoy every bite!