Pancake cake?!

December 19, 2008

Every year on my family members’ respective birthdays, I do the honor of baking them Fancy FAncy cakes. As I’m away at uni I couldn’t possibly do that! except for my older brother who studies at the same university as me 😀

Unfortunately, I didn’t have access to an oven, so I contemplated the options that I did have..

And kabang i remembered dearest Martha’s kick ass Crepe cake – and I decided to make him a pancake cake instead.

Imagine..

Soft .. cake like pancakes stacked with peanut butter filling and chocolate ganache :D:D

It was good .. real ..real good!

The pancake recipe I got from smitten kitchen’s blog and if there is such a thing as perfect pancake ..those where it!

Peanut Butter Pancake Cake with Chocolate Ganache

Ingredients:

Best Buttermilk Pancakes:

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon kosher salt, or slightly less table salt
  5. 3 tablespoons sugar
  6. 2 large eggs, lightly beaten
  7. 3 cups buttermilk
  8. 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

Directions:

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Obviously I didn’t keep them warm in the oven — just ate them instantly 😀

Peanut butter filling:

  1. 4 T unsalted butter
  2. 3/4 cups peanut butter
  3. 1/4 cup confectioner’s sugar
  4. 1/2 teaspoon salt

Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use. (I didn’t have an electric beater so I did it by hand!)

Chocolate Ganache:

  1. 1 1/4 cup heavy cream
  2. 200grams finely chopped bitter sweet or dark chocolate

Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Assemble:

Layer Pancakes on top of each other, filling each layer with peanut butter filling. Top with chocolate ganache. enjoy!

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