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Pancake Cake with Maple Cream Frosting

Ingredients

for the pancakes

  • 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

for the frosting

  • 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

Instruction

make the pancakes

  1. 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.
  2. 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.

make the frosting

  1. 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.

assemble the cake

  1. 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.

Recipe Notes

Adapted from The Beekman 1802 Heirloom Dessert Cookbook