Pancake Cake with Maple Cream Frosting
A decadent breakfast-inspired dessert featuring layers of tender pancakes made with a blend of all-purpose and rye flour, stacked with creamy maple cream cheese frosting. Perfect for special occasions when you want to elevate the classic pancake.
Ingredients
- •1 cup all-purpose flour
- •⅓ cup rye flour
- •2 tablespoons cornmeal
- •¼ cup granulated sugar
- •2 tablespoons light brown sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1¼ cups milk
- •2 large eggs
- •2 large egg yolks
- •2 tablespoons unsalted butter
- •¾ teaspoon vanilla extract
- •11 ounces cream cheese
- •¼ cup Greek yogurt
- •5 tablespoons maple syrup
- •3 tablespoons confectioners sugar
- •sifted
Cooking Instructions
- 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.
5 min
- 2.
Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 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.
20 min
- 3.
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.
5 min
- 4.
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.
10 min
