Swedish Pancake Stack Cake
The delicate Swedish pancakes are layered with maple yogurt, smoked almonds, fresh blueberries, syrup with fresh rosemary, which resembles our majestic Norway pines of Minnesota.
Make This Recipe
Ingredients
- 1 teaspoon fresh orange zest
- 1/2 cup fresh squeezed orange juice
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 2 1/2 cups fresh blueberries, divided
- 1 sprig fresh rosemary, roughly chopped
- 2 cinnamon sticks
- 6 Eggland's Best Eggs (large)
- 2 1/2 cups milk
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cardamom, divided
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup fat free vanilla flavored Scandinavian yogurt
- 2 tablespoons maple syrup
- 3/4 teaspoon maple extract
- 3/4 cup roughly chopped smoked almonds
- 3/4 cup heavy whipping cream
- 1/3 cup orange marmalade
- Orange slices & fresh rosemary sprigs to garnish
Preparation
In a medium saucepan over medium heat combine the zest, orange juice, 1/2 cup granulated sugar, 1 cup blueberries, chopped rosemary & cinnamon sticks.
Bring to a simmer, & cook for 15 minutes or until blueberries are broken down.
Let cool for 10 minutes, then strain through a metal fine mesh sieve or double thickness of cheesecloth, discarding solids.
Meanwhile, in a medium bowl whisk together the eggs & milk.
Whisk in the remaining 2 tablespoons sugar, flour, 1/2 teaspoon ground cardamom, almond extract & salt until combined.
Place a 9 inch non-stick skillet over medium heat with 1 teaspoon butter.
Once butter is hot, add about 1/3 cup of batter. Swirl pan to coat the bottom.
Once bubbles form & pancake appears lightly golden around the edges, flip & cook until lightly golden on the other side.
Repeat with remaining butter & pancake batter. You should have 12 pancakes.
Spread pancakes out over a large sheet of parchment & cool for 10 minutes.
In a small bowl whisk together the yogurt, maple syrup & maple extract.
Spread yogurt thinly over 11 of the pancakes.
Place one pancake on a cake stand, yogurt side up. Sprinkle with about 1 tablespoon of the almonds & about 2 tablespoons of fresh blueberries.
Drizzle with 1 tablespoon syrup.
Stack with remaining yogurt covered pancakes, topping each in the same manner as the bottom layer.
Top with remaining pancake.
In a medium bowl beat the heavy cream & 1/2 teaspoon ground cardamom until soft peaks form.
Fold in the marmalade until combined.
Dollop cream in the center over top of the stack. Garnish with orange slices & fresh rosemary sprigs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 |
---|---|
Calories | 476 |
Fat | 24 g |
Saturated Fat | 11 g |
Cholesterol | 185.5 mg |
Sodium | 137 mg |
Carbohydrates | 55 g |
Dietary Fiber | 4 g |
Protein | 14 g |