Poker Chip Pancake Stacks With Maple And Cream Cheese Frosting Recipes

POKER CHIP PANCAKE STACKS WITH MAPLE AND CREAM CHEESE FROSTING

Steps:

• Position an oven rack in the middle of the oven and preheat to 200 degrees F.
• In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve.
• Make the pancake batter according to the package directions.
• Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total.
• To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings.

PANCAKE CAKE WITH MAPLE CREAM FROSTING

Steps:

• 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.