Pancake Cake with Persimmons and Honey
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Dessert and breakfast come together and it is heavenly. Soft pancakes, layered with whipped cream and jam is drizzled with honey and topped with vibrant persimmons.
  • 2 cups self-raising flour
  • 3 tablespoons sugar
  • 3 eggs
  • 1.5 cups milk
  • 2 teaspoons vanilla bean essence
  • 90 grams unsalted butter
  • 150 mls cream
  • 4 tablespoons apricot jam
  • 4 tablespoons ginger jam
  • 3 ripe persimmons, peeled, stoned (if necessary) and diced
  • 60 mls honey
  1. Sift flour into a large mixing bowl and add sugar. Stir and then create a well in the centre.
  2. Break in eggs and then add milk and vanilla. Whisk until smooth.
  3. Heat up a small fry pan and then add 20 grams (approx.) butter.
  4. Pour about ½ cup of mixture into the pan and swirl it around so it coats the pan evenly.
  5. Cook for about 3-4 minutes over a low-medium heat until air bubbles break evenly on the surface. Flip over and cook for another 2-3 minutes or until cooked through.
  6. Remove to a plate to cool and repeat with the rest of the mixture -- adding a little pat of butter each time -- until you have 8 pancakes.
  7. Whip cream until firm.
  8. To assemble cake, place one pancake on a plate and then spread with apricot jam. Add another pancake on top and then spread with ginger jam. Continue stacking, alternating jams as you go.
  9. When you get to the top, spread the whipped cream all over the top of the jam layer (an offset spatula is good for this) and then decorate with persimmons, reserving the remainder to serve with individual slices of cake.
  10. Dribble over the honey so that some runs down the edges and serve.
If you want cream between each pancake layer as well as on top whip 400 mls cream rather than the 150 mls specified.
You can of course use only apricot or ginger jam.
Recipe by Honest Cooking by Mercato Fabbrica at