Thin and crispy pancakes are good and all, but have you ever wanted a thick and fluffy pancake. Well this recipe is for you, kinda. This isn't your run of the mill pancake, in fact its a pancake cake. Its not cooked on the stovetop or griddle, in fact its all cooked in your oven in a cake pan. It has everything you love about pancakes from the mild sweetness, the fluffy inside, and the versatility of add ins. But it takes childhood nostalgia and turns it into something fun and new.
Why This Recipe Works
Dry Ingredients:
All-Purpose Flour (2 cups):
Purpose: Provides structure to the cake. All-purpose flour has the right protein content to give the cake a tender crumb while providing enough structure for it to hold its shape.
Granulated Sugar (1/4 cup):
Purpose: Adds sweetness and helps to tenderize the cake. Sugar also contributes to the cake's moisture and enhances its overall flavor.
Baking Powder (2 teaspoons):
Purpose: Acts as a leavening agent, causing the batter to rise and become light and fluffy. Baking powder reacts with the wet ingredients to create carbon dioxide bubbles, which help the cake rise.
Baking Soda (1 teaspoon):
Purpose: Works alongside the baking powder to provide additional leavening. Baking soda reacts with the acidity in the buttermilk to create a light, airy texture.
Salt (1/2 teaspoon):
Purpose: Enhances the flavor of the cake and balances the sweetness. Salt also helps to strengthen the gluten network, providing structure to the cake.
Wet Ingredients:
Buttermilk (2 cups):
Purpose: Adds moisture and tangy flavor to the cake. The acidity in buttermilk reacts with the baking soda, helping to tenderize the cake and create a fine crumb.
Large Eggs (2):
Purpose: Provide structure, stability, and richness. Eggs help to bind the ingredients together and contribute to the cake's overall texture and moisture.
Unsalted Butter (1/4 cup, melted and cooled):
Purpose: Adds richness and flavor to the cake. Melted butter provides moisture and helps to create a tender crumb. Using unsalted butter allows for better control over the salt content in the recipe.
Vanilla Extract (1 teaspoon):
Purpose: Adds flavor and aroma. Vanilla extract enhances the overall taste of the cake and complements the other ingredients.
Why These Ingredients Work Together:
Balance of Leavening Agents: The combination of baking powder and baking soda ensures that the cake rises properly and has a light, airy texture.
Moisture and Tenderness: The buttermilk, butter, and eggs provide moisture and richness, resulting in a tender and flavorful cake.
Flavor Enhancement: The sugar, vanilla extract, and salt work together to enhance the overall flavor profile of the cake.
Structure and Stability: The all-purpose flour and eggs provide the necessary structure for the cake to hold its shape while still being tender and moist.
This combination of ingredients results in a pancake cake batter that is perfect for baking in a cake pan, offering a delicious, moist, and flavorful cake with a tender crumb.
Pancake Cake Batter Recipe
Servings: 12
Cook Time: 2 hours 10 minutes
Ingredients:
Dry Ingredients:
2 cups all-purpose flour (240 grams)
1/4 cup granulated sugar (50 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
2 cups buttermilk (480 ml)
2 large eggs
1/4 cup unsalted butter, melted and cooled (56 grams)
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Add a layer of parchment paper to the bottom as well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pancake cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely (around 45-60 minutes).
Decorate the cake with the maple buttercream recipe below.
Maple Buttercream Recipe
Ingredients:
1 cup softened unsalted butter (224 grams)
1/3 cup maple syrup
3 cups powdered sugar (360 grams)
2-3 tbsp of heavy whipping cream (30-45 ml)
1 tsp vanilla extract
1/4 tsp salt
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium high speed until creamy, about 2-3 minutes.
Add in the maple syrup and continue mixing until combined with the butter.
Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.
Add the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
Frost the finished cake with the buttercream and enjoy!
Tips:
For extra flavor, consider adding a teaspoon of cinnamon or a handful of chocolate chips to the batter. You can also add blueberries dusted with flower into the cake batter before baking.
If you prefer a more vibrant pancake cake, you can add a layer of fruit compote to the top of the cake once you have finished frosting and decorating.
Try to use a European style butter or sweet cream butter if possible. The European style butter has a higher fat content, allowing for a richer, creamier, and milkier taste. On the other hand, the sweet cream butter adds a pleasant but subtle milky sweetness to the batter and frosting.
Keep the frosting in the fridge until it is time to use. In addition, make sure the cake is completely room temperature before frosting, or else it might melt during the decorating process.
The cake and frosting keep for around 2 days at room temperature and 5 days in the fridge. You can also freeze the cake itself for up to three months, but make sure you wrap it tightly in plastic wrap. When defrosting, leave the cake in the fridge for 8-24 hours.
Nutritional Information:
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