Caramel and pancake stack cake

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan
Prep Time: 30 minutes
Servings: 1 medium stack
Cooking Time: 30 minutes
  • 250ml - cake flour
  • 2,5ml - baking powder
  • - a pinch of salt
  • 250ml - milk
  • 3 - eggs
  • 60ml - oil plus extra for frying
  • 385g - 1 can of caramel condensed milk
  • 125ml - cream cheese or smooth cottage cheese
  • 5ml - vanilla essence
  • - cocoa

Keep a medium non-stick pan handy. 

1. Pancakes Sift the flour, baking powder and salt together in a large mixing bowl. In a separate bowl, mix the milk, eggs and oil until well combined, then add to the dry ingredients. Beat until smooth and clot-free. Leave to stand for 30 minutes. 

2. Heat a little oil in the pan and pour enough batter into it to cover the surface. Fry over medium heat until golden brown, then turn over and fry until cooked. Repeat with the rest of the batter. Set the pancakes aside to cool. 

3. Filling Use an electric whisk to beat the caramel until smooth. Add the cream cheese or cottage cheese and vanilla essence, and beat until smooth. 

4. To finish Spread the filling on the pancakes and stack on top of each other. Sift some of the cocoa over, slice and serve.

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