Short Stack Opera
Layered Buttermilk Pancake Torte with Strawberries and Buttery Glaze
30 minutes
Serves 4
BreakfastItalianNut-freeSoy-free
Herb's take
Italian torta meets American breakfast in this dramatic, multi-layered creation. You'll master the art of baking pancakes in a springform pan and discover the magic of buttermilk chemistry.
Equipment needed
- 9-inch springform pan
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Grease a 9-inch springform pan with 1 tbsp of the melted butter.
- 02In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 03In a separate bowl, whisk buttermilk, eggs, 3 tbsp melted butter, granulated sugar, and vanilla extract until smooth.
- 04Pour the wet mixture into the dry ingredients and stir just until combined. Batter should be thick but pourable.
- 05Spoon one third of the batter into the springform pan and spread evenly. Layer with one third of the sliced strawberries.
- 06Repeat this layering twice more, ending with a final layer of strawberries on top.
- 07Bake for 22 to 25 minutes until puffed, golden at the edges, and a toothpick inserted in the center comes out clean.
- 08Remove pan from oven and let rest 10 minutes before releasing the springform.
- 09While the torte rests, whisk remaining 2 tbsp melted butter with powdered sugar and 1 tbsp buttermilk to make a pourable glaze.
- 10Transfer torte to a serving platter, drizzle with buttery glaze, and slice to serve.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.