Amaretto Sponge Cake from Pancake Batter

EQUIPMENT: 1.5-quart mixing bowl, measure cups and spoons, four 3-inch ramakins, 4 dessert plates

PREPARATION: 40 minutes – makes 4 servings 3 inch by 3-inch-high cakes


  • ¾ cup pancake mix
  • 4 eggs beaten.
  • 2 tablespoons sour cream
  • 5 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup Amaretto liquor
  • ¼ cup powdered sugar or cinnamon sugar
  • Fresh strawberries, raspberries, blackberries or preserves.


Preheat oven to 350ᵒF. In the mixing bowl combine pancake mix, beaten eggs, sour cream, sugar, and vanilla extract. Mix well but do not overmix.

Grease ramakins with butter and pour cake mix into ramekins. Place ramekins on a cookie sheet and bake at 350ᵒF for 20 minutes. Remove from oven and set aside.


Place about ¼ cup of amaretto on each dessert plate and place the warm sponge cake on the plate to soak up the Amaretto. Dust with powdered sugar or cinnamon sugar and top with fresh berries or berries preserve.

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