Pancake Cake w/Maple Cream Frosting
for the pancakes:
1 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup rye or whole wheat flour
2 tablespoons cornmeal
¼ cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
¾ teaspoon pure vanilla extract
for the frosting:
11 ounces cream cheese, at room temperature
¼ cup whole-milk Greek yogurt
5 tablespoons maple syrup, preferably Grade B
3 tablespoons confectioners' sugar, sifted
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 ½ cup of the batter into the pan and cook for 1 ½ 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.
make the frosting:
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.
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.