My son and I finally had a free morning where we didn’t have to run off to karate or swim class. Well, actually, we decided to play hooky. We were feeling a little lazy, and wanted a morning where we didn’t have to get up and run around. Pancakes were requested for breakfast, and I was happy to oblige. I’m always interested in trying out a new pancake recipe and found myself staring at a pancake cake on the cover of my recently purchased The Beekman 1802 Heirloom Dessert Cookbook. I just found my pancake recipe.
At first, I was just going to make pancakes, but then I thought, why not have dessert for breakfast? My dad does it all the time. We call my parents’ house the land of meats and sweets, but that’s another story.
Omg, what a fun recipe! I can’t remember the last time I had this much fun making gigantic pancakes. My son even helped and we ruined a few (happily) playing around trying to flip them without a spatula. I loved the rustic look and it was delicious. The maple cream frosting had just enough tartness to balance the mildly sweet pancakes. I had just enough batter left over to make a few dollar-sized pancakes that I saved and froze for a little breakfast for one. My son had them a few days later with syrup and they were amazing. I’m going to add this recipe into my breakfast pancake rotation.
- 1 cup all-purpose flour (spooned into cup and leveled off)
- 1/3 cup rye or whole wheat flour
- 2 tablespoons cornmeal
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons unsalted butter, melted, plus more for the pan
- ¾ teaspoon pure vanilla extract
- 11 ounces cream cheese, at room temperature
- ¼ cup whole-milk Greek yogurt
- 5 tablespoons maple syrup, preferably Grade B
- 3 tablespoons confectioners' sugar, sifted
- In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
- Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour ½ cup of the batter into the pan and cook for 1 ½ minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
- In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
- Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.