This pancake tower is such a simple treat to make, but a great alternative to heavy cream cakes especially in summer when you generally prefer keeping things a little lighter.
By Maria Laitinen
There is nothing better in summer than thin and crispy pancakes topped with fresh seasonal berries and good vanilla bean ice cream. This used to be my favourite treat during summer in Finland – and the best pancakes were made on a bonfire using a huge cast iron skillet. We would gather around the fire and could not wait to get our hands on the pancakes as soon as they were ready.
This pancake tower is such a simple treat to make, but a great alternative to heavy cream cakes especially in summer when you generally prefer keeping things a little lighter. I have used frozen berries, but you could certainly use fresh berries too, they would be even better! And instead of ricotta, you could use quark (if it’s available where you are) or even thick Greek yoghurt that has been drained for an hour or two.
Maria Laitinen is a regular contributor to Honest Cooking. She is the editor of the food blog Scandi Foodie specialising in healthy, feel good food. Originally from Finland and living in Sydney, Australia, her food philosophy and sense of style is heavily influenced by her Scandinavian background. She is a tireless promoter of Nordic cuisine and an avid collector of vintage tableware.