This Pancake Cake is the cover recipe for the Beekman 1802 Heirloom Dessert Cookbook available for purchase here.
This recipe was inspired by weekend guests at the farm. We’d invited several friends from the city, and severely overestimated the amount of pancakes they could eat for breakfast. (City folk aren’t big breakfast eaters.)
When faced with a platter full of leftover flapjacks, we decided to gussy them up a bit with a maple cream cheese frosting and serve them for dessert. We called it a “Rustic Mille Feuille.” (That’s a fancy french “thousand leaves” cake.)
Our guests loved it so much that now every time they visit they ask for “the pancake cake” for dessert. And for breakfast? Well, we’ve learned they pretty much just want coffee. And maybe something “paleo.” Whatever that means.
- 1 cup all-purpose flour (spooned into cup and leveled off)
- 1/3 cup rye or whole wheat flour
- 2 tablespoons cornmeal
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 3/4 teaspoon pure vanilla extract
- 11 ounces cream cheese, at room temperature
- 1/4 cup whole-milk Greek yogurt
- 5 tablespoons maple syrup, preferably Grade B
- 3 tablespoons confectioners’ sugar, sifted
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 45m
To make the pancakes:
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 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.
To make the filling:
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.
To assemble the cake:
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.