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Short Stack Renaissance

Layered Strawberry Sour Cream Pancake Torte with Buttery Crust

1 hour
Serves 4
BreakfastItalianNut-freeSoy-free
Herb's take

Inspired by Northern Italian breakfast tortes, this dish fuses pancakes, tart strawberries, and a crisp butter crust into a sliceable breakfast worthy of a Roman holiday. You'll learn the art of pancake layering with just enough pastry science to feel smug at brunch.

Equipment needed
  • 9-inch springform pan
  • hand mixer

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 375°F. Grease a 9-inch springform pan.
  2. 02
    In a bowl, combine 1 cup flour, 2 tbsp sugar, and 1/4 tsp salt. Work in 4 tbsp cold butter with fingertips until sandy and clumpy.
  3. 03
    Press the mixture evenly into the bottom of the springform pan. Bake 15–17 minutes, until just golden. Cool while preparing pancakes.
  4. 04
    For the pancakes, whisk remaining 1/2 cup flour, baking powder, 1/4 tsp salt, and 1 tbsp sugar in a large bowl.
  5. 05
    In a separate bowl, whisk 1/2 cup sour cream, milk, eggs, and vanilla until smooth.
  6. 06
    Pour wet into dry ingredients and whisk just until combined. Don’t overmix!
  7. 07
    Heat a nonstick skillet over medium. Add 1 tbsp butter and swirl. Scoop about 1/3 cup batter per pancake, making 4 pancakes. Cook 2–3 minutes per side until golden. Transfer to a rack to cool.
  8. 08
    For the strawberry compote, add sliced strawberries, 1/4 cup sugar, and 1 tbsp water to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until juicy and thickened, 8–10 minutes. Cool completely.
  9. 09
    For sour cream whip, beat 1/2 cup sour cream with powdered sugar for 1–2 minutes using a hand mixer until fluffy and slightly thickened.
  10. 10
    To assemble: Place baked crust on a serving plate. Top with a pancake, spread with 1/3 of strawberry compote, then 1/4 of whipped sour cream. Repeat layers until all pancakes and filling are used, finishing with compote and a dollop of whip.
  11. 11
    Chill assembled torte 10–15 minutes to set. Slice into wedges and serve.

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