BRAMBLE PANCAKE CAKE

Bramble Pancake Cake image

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

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2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup gin
3 tablespoons melted butter
1 tablespoon lemon juice plus zest of 1 lemon
1 egg
Nonstick cooking spray or additional melted butter, for greasing the skillet
1 cup heavy cream
1/4 cup maple syrup
1/4 cup chopped fresh mint
1 quart blackberries, sliced in half

Steps:

Add flour, sugar, baking powder, salt and baking soda to a large bowl. Whisk to combine. Add milk, gin, melted butter, lemon juice, zest and egg to a medium bowl and whisk to combine. Add wet ingredients to dry and mix until just combined and slightly lumpy.
Heat a large skillet over medium heat. Spray with cooking spray or brush with melted butter. Add about 1/4 to 1/2 cup batter to the skillet for each pancake. Cook until golden brown on the bottom and bubbles begin to form on the surface, about 2 minutes. Flip and cook until golden brown on reverse side, about 2 more minutes. Transfer to a plate and continue with remaining batter.
Add the heavy cream and maple syrup to a large chilled bowl. Mix until stiff peaks form using a hand mixer. Add mint and fold to combine.
Spread the whipped cream on each pancake.
Stack the pancakes with cream and a few blackberries followed by another pancake with cream and berries. Continue in this manner, finishing with cream and berries on top. Serve!