Pancake Stack Cake with Hot ClemenGold Compote
A few weeks ago, I tweeted a picture (like I always tweet of my meals – follow my instagram feed here), of some hot, sticky ClemenGold compote that I made for our ritual weekly-in-winter pancakes. ClemenGold has since asked me to work with them to develop a few recipes and since this versatile citrus is one we love at home, I was more than happy to do so. The fruit is ripe and sun-sweetened but has a touch of tartness that separates them from an ordinary mandarin or naartjie. This is the ultimate drawcard in judging a balanced citrus for my husband.
I’m delighted to share Jelle’s pancake recipe with you! I arranged the pancakes into a decadent ‘cake’ sandwiched with marmalade and whipped cream and topped with a golden crown of hot and sticky ClemenGold compote and citrus zest. A wonderful cake to delight the family and treat friends for tea.
Jelle has honed his pancake recipe and this is his current most perfect version that ensures a thin pancake, not quite crepe but far from stodgy. He’s used the classic 1-2-3 method in the past but strongly feels these proportions in his recipe are ideal. We use a small Le Crueset egg pan to make the small sized pancakes, utterly adorable and their mini sized pan, just slightly bigger than this egg pan to make “medium” sized pancakes, both perfect for stacking into a cake such as this one.
*This recipe forms part of a carefully curated segment of Food & The Fab Endorsed posts, and I will be remunerated for this one*