Pancakes, easy for a crowd.
Well, I done did it. I finally figured out a way to eat pancakes and cake at the same time. The solution? This easy and delicious Slow Cooker Pancake Cake. I’ve been eating it for breakfast, brunch and dessert and I won’t stop until it’s all gone. I might even share a slice with someone! Okay, maybe half a slice. Maybe just a bite.
When I’m in more of a sharing mood, however, this cake is a great way to make pancakes for a brunch crowd. It’s dense, lightly sweet and flavored just like a pancake, but its cake-like shape gives it the allure of a decadent dessert. You can top it with whipped cream and fresh berries, or a drizzle of warm maple syrup, or whatever you love to top your flapjacks with! Yes, sprinkles are encouraged, too.
To make this magical cake, you’ll need a slow cooker. Line the inside of it with foil so that it comes nearly all the way up the sides, then spray the foil with cooking spray. You want the foil to reach up the sides so you can easily remove the cake once it’s done cooking.
In a large bowl, blend Bisquick™ mix, sugar, milk, eggs and vanilla until smooth and nearly no lumps remain.
Pour the batter into the prepared slow cooker, cover it and cook on high for about 3 to 4 hours, until the center of the pancake is set.
When the pancake is done cooking, carefully lift it from the slow cooker using the foil as handles. Place a serving platter, upside-down, on top of the cake, and carefully invert it so the cake is on top of the platter, foil-side up. Remove the foil from the cake.
If you want to top the cake with this yummy whipped cream and berry situation, let it cool completely. Otherwise, you can dig in straight away! To make the whipped cream, use an electric hand mixer to beat cold heavy cream in a medium bowl until stiff peaks form.
Spread the whipped cream over the top of the cake, then garnish with whole fresh berries.
NOW DIG IN. In a very proper, brunch-like way, of course. And enjoy every bite of the magic that is a pancake and a cake all in one.