Easy Pancake Batter Bundt Cake
Fluffy and soft pancake batter baked into a bundt tin, with butter and maple syrup to make the easiest sweet breakfast recipe that feeds a crowd. Make it a dessert by serving it as a cake with the addition of fresh berries, whipped cream and nuts.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Bundt tin
Ingredients
- 1 1/2 cup flour
- 1 tbsp corn flour
- 1/4 cup castor sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp butter (melted)
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup water
- 1 tsp vinegar
- 2 tsp vanilla
Serve with:
- Whipped cream
- Fresh berries
Instructions
- Preheat the oven to 180℃.
- In a mixing bowl add the flour, baking powder, baking soda, salt, sugar, corn flour and whisk until combined.
- Add the eggs, whipping cream, vinegar, water, vanilla and whisk until just combined.
- Add the melted butter and whisk together until combined, do not over mix the batter just make sure the dry ingredients are well incorporated.
- Pour the batter into a bundt tin and bake for 25-30 minutes.
- Allow the cake to cool in the tin for 15 minutes before flipping over.
- Serve with fresh berries, whipping cream, maple syrup and butter.
Notes
- Do not over mix the batter
- Do not over bake the pancake batter
- The baking time will vary depending on the size of the tin, I would recommend checking the cake after 25 minutes with a tooth pick
- This batter will give you 10 large pancakes
- Serve the pancake bundt cake hot/warm