Black and White Pancake Cake
Ingredients
PANCAKE LAYERS:
- 1 batch of Maple Chocolate Cake batter page 99
- ½ cup 4 ounces/113 grams water
CREAM FILLING:
- ½ cup 4¼ ounces/120 grams heavy cream, chilled
- ½ cup 4 ounces/113 grams mascarpone cheese, at room temperature
- 1½ tablespoons 1⅛ ounces/32 grams pure maple syrup (dark or very dark preferred)*
- 1 teaspoon vanilla bean paste or pure vanilla extract
GANACHE FILLING:
- 5 ounces 142 grams bittersweet chocolate (60% to 70% cacao), chopped
- 6 tablespoons 3 ounces/85 grams heavy cream
Instructions
- Preheat a griddle over low heat for at least 10 minutes. (You want the griddle nice and hot over as low heat as possible to avoid burning the pancakes and to give them ample time to cook through.)
- Make the pancakes: Whip up a batch of Maple Chocolate Cake, adding the water to the wet ingredients before whisking the batter until smooth.
- Spray the griddle generously with nonstick spray. Making 2 pancakes at a time, pour two ½-cup scoops of batter onto the griddle. Use the back of a spoon to gently swirl and coax the pancakes into 7-inch circles. Cook the pancakes until the edges appear dry and set and bubbles are no longer popping on the surfaces, about 4 minutes on the first side. Use a thin, flexible metal spatula to gently flip the pancakes. Cook about 2 minutes more, or until the centers of the pancakes spring back when lightly
Notes
* With all the chocolate power in this recipe, using the
darkest maple syrup in the cake and the filling will help
the maple flavor come forward a little more.
**You can also use a very large heavy-bottomed skillet;
you’ll just have to cook the pancakes one at a time, and
the cooking time may vary.
darkest maple syrup in the cake and the filling will help
the maple flavor come forward a little more.
**You can also use a very large heavy-bottomed skillet;
you’ll just have to cook the pancakes one at a time, and
the cooking time may vary.