Friday, June 7, 2013

Yummy to the very last bite.....

Today's post is sweet all the way around. To kick off the deliciousness, here is a popsicle card. I used a real (clean) popsicle stick glued right onto the card. The bite marks in the ice cream were made with a scallop punch.

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This, ladies and gentlemen, is a pancake cake. A Neapolitan pancake cake to be exact.
 
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That's right, alternating layers of strawberry, chocolate, and vanilla to give you the ultimate pancake stack.
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Neapolitan Pancakes
Basic Batter:
1 cup milk
1 egg
3 tbsp oil
2 tbsp maple syrup
1 ½ tsp baking powder
¾ cup flour
¼ tsp salt
¾ cup oat flour

Chocolate layer:
3 tbsp cocoa powder
3 tbsp milk
¼ cup applesauce

Vanilla layer:
¼ cup applesauce
1 tsp vanilla extract
1-2 tbsp milk, if needed

Strawberry layer:
1/3 cup strawberry puree
1 tsp strawberry extract
a few drops of red food coloring (If you want it to have a deeper color than mine.)

Greek yogurt or whipped cream, to top


Beat together the egg, milk, oil, and maple syrup. Divide it evenly between 3 mixing bowls. (About ½ cup per bowl.) Whisk in ¼ cup flour, ¼ cup oat flour, ½ tsp baking powder, and a dash of salt into each. Making sure not to mix up the different batters, stir in the additional ingredients into the separate bowls. Preheat a nonstick pancake pan over medium low heat. Scoop out a few tbsp of batter at a time onto the pan. Cook until bubbled start to form and the top dries out. Flip and cook the other side until lightly browned. Use this method to cook the remaining pancakes. Allow them to cool slightly before spreading each of them with Greek yogurt or whipped cream (depending on if they are for breakfast or dessert) and stacking them on top of each other.
 
 
 
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Here are what the three layers look like before stacking them. They are delicious this way too- piping hot right off the griddle.
 
 
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You can make a couple of mini stacks with this recipe too if you want to serve the pancake cakes separately. Or you can skip the pancakes all together and make Neapolitan bananacream. It's just as good of a dessert, but even better for the hot weather.
 
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Neapolitan Bananacream
serves 4 (about 1 scoop of each flavor)
For the vanilla:
1 tsp vanilla extract
2 frozen bananas
 
For the chocolate:
2 tbsp cocoa powder
2 frozen bananas
 
For the strawberry:
1 cup frozen strawberries
1 frozen banana

Blend together the three layers separately, making sure to clean the blender out completely between layers. Scoop out and enjoy before it melts!

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