Pancake Cake with Maple Cream Frosting

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons powdered sugar sifted
• 2 tablespoons cornmeal 
• 11 ounces cream cheese at room temperature
• 2 large egg yolk 
• 2 large eggs 
• 1 cup flour all-purpose (spooned into cup and leveled off)
• 0.3 cup granulated sugar 
• 2 tablespoons brown sugar light
• 5 tablespoons maple syrup 
• 1.3 cups milk 
• 0.3 cup flour whole wheat
• 0.5 teaspoon salt 
• 0.3 cup greek yogurt 
• 2 tablespoons butter unsalted melted plus more for the pan
• 0.8 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• whisk
• hand mixer

Directions

1. 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.
2. Coat 8-inch skillet with some melted butter and heat over medium-low heat.
3. 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.
4. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
5. 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.
6. Spread each pancake with one-sixth of the filling (about 5 tablespoons).
7. Place one of the pancakes on a platter and stack the remaining pancakes on top.
8. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.
9. Reprinted with permission from The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck, © 2013 Rodale Books