We know that every home kitchen has only three kinds of people:
- People who do the dishes after someone else cooks or bakes
We came up with the idea of our Pancake Cakes, like the one that graces the cover of our Heirloom Dessert Cookbook, with all three of these types of people in mind. Anyone can make a Pancake Cake…even if they’re just the dishwasher who puts aside leftover pancakes. Plus they’re not as big as regular cakes, which mean they’re perfect for couples and small families.
This version alternates layers of fluffy pancakes with tasty lemon buttercream frosting, and drizzled with raspberry coulis. (That’s just a fancy word for raspberry syrup.) Super simple, and done in less than an hour.
Prep time: 10 Min
Cook time: 35 Min
Total time: 45 Min
Pancakes (For even easier results, use Beekman 1802 Farm Pantry Pancake & Baking Mix available at Target Stores):
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
Lemon Buttercream Frosting:
1 stick butter
3 cups confectioner’s sugar
1 tablespoon vanilla extract
2 tablespoons lemon juice
zest of 1 lemon
2 tablespoons whole milk
3 cups raspberries (fresh or frozen)
1 cup sugar
1 tablespoon lemon juice
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.
In the bowl of a stand mixture, beat butter at medium speed until fluffy. Add confectioner’s sugar in three portions, beating between additions until incorporated. Add salt, milk, lemon juice and vanilla extract.
Prepare Raspberry Coulis:
Combine sugar, berries, lemon juice and 1/2 cup water in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low and cook until sugar is fully dissolved, about 7 minutes. Remove from heat; cool completely. Pass mixture through a fine mesh strainer with a rubber spatula, being sure to scrape underside of strainer to capture thickest coulis.
Place one room temperature pancake on platter. Spread thin layer of buttercream frosting across entire surface (Approximately 1/5 of mixture.) Alternate pancakes and frosting until either run out. Drizzle raspberry sauce over top pancake, allowing coulis to drip down sides. Serve at room temperature.