Ice Cream Pan-Cake

Stacks on stacks of fluffy flapjacks sandwiched by layers of ice cream all topped with a berry compote.


  • Blueberry compote:
  • 1 pound frozen wild blueberries
  • 1/2 cup granulated sugar
  • 1 lemon, zested and juiced
  • 1/2 teaspoon kosher salt
  • Whipped cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • Pancake batter:
  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 2 cups buttermilk
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • Nonstick cooking spray
  • Toppings:
  • 2/3 cup maple syrup
  • 3 tablespoons unsalted butter
  • 3 cups butter pecan or vanilla ice cream


  1. To make the blueberry compote: Combine all the ingredients in a medium saucepan over medium heat. Bring to a gentle boil and reduce to a simmer. Simmer for 30 minutes until the liquid has reduced and the compote is slightly thickened. Cover to keep warm.
  2. To make the whipped cream: Add the heavy cream to a large mixing bowl. Using a hand mixer, whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Cover the bowl with plastic wrap and refrigerate until ready to use.
  3. To make the pancakes: Combine all the ingredients in a large mixing bowl. Heat a cast-iron skillet over medium-low heat. Melt the butter. Grease the inside of a ring mold with nonstick cooking spray, and place it in the center of the pan. Ladle 1 1/2 cups of the pancake batter into the ring mold until it is half full and reduce the heat to low. (The pancake will rise as it cooks.) Keep a watchful eye as the pancake cooks, turning down the heat if the butter starts to brown or the pancake is at risk of burning. Cook for 15 minutes until bubbles appear at the top of the pancake. Using tongs, remove the ring mold (the sides should be set). Carefully flip the pancake with a large spatula. It will splatter, but that’s okay. Just remove the batter from around the pancake and allow it to cook for another 10 minutes. Insert a skewer into the center to check for doneness. If the skewer comes out clean, the pancake is done. Remove to a cooling rack set over a baking sheet. Cook 2 more pancakes with the remaining batter.
  4. In the meantime, heat the maple syrup and butter in a small saucepan or in the microwave.
  5. Once the pancakes are done, use a skewer to poke holes in each. Pour the warm maple syrup and butter mixture over each pancake. Refrigerate for 1 hour.
  6. To build the cake: Place one pancake onto a large platter. Spread 1 1/2 cups of ice cream on top. Place the second pancake on top. Then spread another 1 1/2 cups of ice cream. Finish with the third pancake.
  7. To enjoy immediately: Spoon blueberry compote on top and a heaping dollop of whipped cream.
  8. To set the cake: Freeze for 1 hour. Remove from the freezer, top with blueberry compote and whipped cream. Slice and serve.