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Tutti-Frutti Fluffy Pancake Cake with Fruits and Creme Boolla-Boolla

By: Ramona Cuisine from
Tutti-Frutti Fluffy Pancake Cake with Fruits and Creme Boolla-Boolla
Tutti-Frutti Fluffy Pancake Cake with Fruits and Creme Boolla-Boolla

"This tutti-frutti fluffy pancake cake with boolla-boolla creme is a great spirit booster, is exactly what the summer was all about but not only. Its versatility makes it an easy all year round treatthat yill lift your spirit up no matter the time in the day, the weather, the mood or the. Christmas is always great and even a delight like this tutti-frutti fluffy pancake cake loaded with fruits and crème boolla-boolla would be a superb one that would make an absolutely superb festive dessert. It is so versatile so, why not?"

NotesYou may also sprinkle some chocolate sauce in between the layers. In the past I have also sprinkled nuts chopped and toasted. Not on every layer but every 3 to 4 layers. Enjoy it !

Serves4 people

Preparation Time10 min

Cooking Time25 min


  • For the fluffy pancakes:110 g flour I used organic white
  • 2 eggs
  • 300 ml semi-skimmed milk
  • 1 tbsp sunflower oil or butter plus extra for frying
  • 1/2 tsp soda bicarbonate
  • 1 tbsp lemon juice or cider vinegar
  • 1 pinch salt pink Himalayan
  • For the boolla-boolla creme :300 g creme fraiche
  • 150 g yoghurt Greek style
  • 3 tbsp lemon juice


  1. Take a larger bowl out and place the sifted flour with the pinch of salt.

  2. Add the egg and the soda bicarbonate mixed with 1 tbsp lemon juice or cider vinegar and the tbsp of oil. Add a little milk (about 50-70ml) to begin with and start whisking gently from the centre. This is to avoid getting any ugly lumps.

  3. When all flour has incorporated into a thick but smooth pasty like consistency begin to add more milk and whisk until all milk has been used.

  4. Take a pancake pan and place over a moderate heat, wipe it with oiled kitchen paper or brush.

  5. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Pour little by little as much as you need to just cover the base of the pan. Don't make them too thin but rather a little thicker.

  6. Allow the pancake to cook undisturbed for about 30 secs. The pancake should turn golden underneath after about 30 secs and will be ready to be turned.

  7. Hold the pan handle, and with a pancake spatula lift slightly the pancake then quickly lift and flip it over. The pancake should be lying flat on the base of the pan with no folds and cook for another 30 secs before turning it out onto a plate. Continue with the rest of the batter until all of this has been used.

  8. Once you have finished making the pancakes, take a bowl out (medium size) and put in the full fat crème fraîche with one spoon of sugar. Whizz with an electric hand mixer for one or two minutes. Add more sugar in and whizz for another 2 min. Add the lemon juice the yoghurt, the vanilla sugar and give it all another whizz to achieve a good blending.

  9. Wash and chop all the fruits and set them aside on a plate for a minute.

  10. Take a larger plate out and start assembling it by literally layering it with one pancake, 1-2 tbsp crème that needs a little spreading and then some of the fruits sprinkled. Another pancake, cream and fruits and so on until you have run out of pancakes.

  11. Top with a few dollops of crème boola boola some more fruits sprinkled and a good and generous drizzle of chocolate sauce. Mamma Mia!! ?? deliciozo!

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