I’m back by my desk for the first time in weeks and it’s with mixed feelings, I have to say. I miss the countryside so badly already, the fresh air, the lazy days and the late night talks with K while watching the bats fly outside the window. On the other hand, I’m thrilled to be back creating again. I decided to take the entire vacation off, but to be honest, I never thought I would be able to stay away from the food styling and the photography. But guess what? I did! I didn’t photograph one single recipe or even a meal during our vacation and it was awesome. I didn’t realize it before, but I really needed a break from creativity. It sounds weird because normally, creativity is what keeps me going. Well, I guess I have been creating during our vacation (I picked up drawing/illustrating again!), I just didn’t feel like documenting and sharing it. I guess that’s the thing. I needed a break from work, even though I love what I do, and sitting here, three weeks later, I’m so glad I took that break. I feel ready to start creating new recipes again, to lose myself in the styling process and then edit and share the final result with you.
This week, I’ve slowly started to get back to my routines. A cup of coffee (iced coffee in this heat ofc) after breakfast. I always start my day like that, when K goes to work, I make myself a cup of coffee and then start to work. Mostly I check my emails first thing in the morning, then I close the email application and don’t check it until after lunch. Then I browse Pinterest for about 20 minutes while sipping on my coffee before I really start working. I’m slowly getting back to these routines, and it feels great. I look forward to a productive autumn filled with inspiration and great food. I’ve actually tested a couple of recipes already. On my to-do list is also to cook and photograph a pasta salad that we’ve been eating countless times this summer. It’s the simplest recipe, but SO good. It will come to the blog soon, I promise.
Today, however, is all about pancakes. And cake. In fact, the two of them together. I remember how my mum made me a pancake cake when I was a kid after I had seen one in a children’s book called Pettson & Findus, my Swedish followers sure know this book. It’s about an old (middle-aged maybe) man, called Pettson, and his cat, named Findus. They do all sorts of stuff together – they go camping, they grow vegetables and in one book Findus disappears. Anyway, one book is called “Pettson & Findus and the pancake cake” (or crepe cake, if you will). After reading this book, where the two characters make this cake, my mum made one for me. I absolutely loved it. Many years later, in fact, it was shortly after Kalle and I became a couple, he and I started talking about making a pancake cake. So for Valentine’s Day a few years ago, I went up super early and prepared a cake for Kalle (and me) to enjoy for breakfast. And now it was time again. This time I also decided to photograph the cake, and share it with you. It’s super easy to make, and it’s SO delicious. Even if you’re a grown up 😉 Now I only hope that it won’t take me about six years until I make it the next time.
Pancake cake (or crepe cake) with raspberries and vegan whipped cream | v + gf
makes about 10 pancakes
2 dl white rice flour
1 1/2 dl sorghum flour
1/2 dl chickpea flour
3 tbsp cornstarch
pinch of salt
1/2 dl non-flavored coconut oil (or any other vegetable oil)
7 1/2 dl oat milk
250 -500 g fresh or frozen raspberries (or raspberry jam if you prefer)
1-2 dl soy cream
- Start with the pancakes.
- In a baking bowl, combine all the dry ingredients.
- Melt the oil if needed, and add to the baking bowl.
- Add the oat milk and whisk together. Make sure the batter is smooth.
- Heat up a frying pan and pour about 1 dl of the batter into the pan. Cook for a couple of minutes, or until the edges start to look golden. Flip the pancake around and cook for another minute or so.
- Place the pancake on a cooling rack, and continue with the remaining batter.
- Make sure all the pancakes have cooled down before you start building your cake, otherwise the cream will melt and all you’ll have left is a mess. While you wait for the pancakes to cool down, prepare the filling.
- If you are using berries, place them in a mixing bowl and mix until you have a rather smooth puree. Skip this step if you are using jam.
- Whip the soy cream until fluffy.
- When the pancakes are completely cold, it’s time to start building. Place a pancake on a plate (or whatever you will serve your cake on). Spread out a thin layer of the berry mix on top of the pancake. Make sure to cover it completely. Then, add a layer of the whipped cream (make sure to cover the entire pancake), before placing another pancake on top.
- Repeat with the remaining pancakes, except with the last one. When you have one pancake left, just place it on top of the cake, but don’t add any berry mix or whipped cream on to it. Instead, top with fresh berries, fruits or whatever you like. Drizzle some melted chocolate over it maybe?
- Finally, serve the cake and enjoy!