Breakfast for Dinner? No, Breakfast for Dessert. A homemade pancake cake. What better way to celebrate 6 million?
INGREDIENTS:
Simple Syrup:
1/4 cup (55g) sugar
1/3 cup (79ml) water
Buttermilk Pancake Batter:
12 cups (1.8Kg) of all-purpose flour
1.5 cups (300g) granulated sugar
1.5 teaspoons (16g) baking soda
4 teaspoons (24g) fine sea salt
6 tablespoons (52g) baking powder
8 cups (1.9L) milk
6 eggs
1.5 cups (336g) melted butter
1x maple candy from McDonald’s McGriddle But Better
Candied Bacon Crumble:
1/2 cup (110g) brown sugar
1/2 teaspoon (2g) fine ground black pepper
1 lb (454g) bacon
1/2 cup (76g) toasted peanuts, roughly crushed
Salted Maple Caramel Frosting:
1/2 cup (112g) salted butter
1/4 cup (55g) granulated sugar
1/2 cup (143g) maple syrup
2 tablespoons (15g) corn syrup
3 cups (569g) powdered sugar
2 tablespoons (30g) heavy cream
1/4 teaspoon (2g) fine sea salt
Peanut Butter Frosting:
1 cup (220g) unsalted butter
3/4 cup (170g) creamy peanut butter
3 cups (300g) powdered sugar
1/2 teaspoon (3g) fine sea salt
1/2 teaspoon (2g) vanilla extract
2 tablespoons (30g) milk
To Assemble:
3 tablespoons (42g) butter, cut into 1 large square
Maple Syrup for Drizzling
INSTRUCTIONS:
Simple Syrup:
In a medium saucepot, add water and sugar and heat up until dissolved.
Buttermilk Pancake Batter:
Preheat the oven to 350F. Spray a couple of baking sheets with oil and line them with parchment paper.
In a bowl of a standing mixer with the globe whisk attached, add flour, sugar, baking powder, salt, and baking soda; mix until combined, then add milk, eggs, and melted butter, mix until smooth and homogenous.
Evenly pour your pancake batter on the greased baking sheets, then evenly spread out the maple candy balls, and place in the oven for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and transfer to a wire rack to cool down.
Once cool down, punch out your cakes using a cake ring, set about 7" to 8”.
Candied Bacon Crumble:
Pre-heat oven to 350F. In a small-size bowl, add sugar and black pepper; mix to combine.
Add bacon to a baking sheet lined with parchment paper and generously season with your sugar & pepper mix (on just one side) and place in the oven for around 20 min.
Let it cool completely and rough chop with a knife. Next, add peanuts to a food processor, blend that on high to medium coarse, then add your bacon and mix until everything is relatively the same size.
Salted Maple Caramel Frosting:
In a medium-size saucepot, add butter, sugar, maple syrup, corn syrup, and set over medium heat. Let it cook; once it simmers, turn down the heat, occasionally swirl to emulsify, and reduce for 3 to 4 minutes.
Pour your caramel into a bowl and let it cool to room temperature. Once cool, add salt, powdered sugar in batches and beat it with a mixer.
Once thick, add heavy cream and beat on high. Finally, add your frosting to a piping bag and reserve.
Peanut Butter Frosting:
In a medium-size bowl, add softened butter and peanut butter; using an electric mixer, beat this together until combined and creamy. Then stir in powdered sugar, one tablespoon at a time, until all is added and is fully incorporated.
Then add salt, vanilla extract, and milk; mix until homogenous. Finally, add your frosting to a piping bag and reserve.
To Assemble:
To your cake ring, add a cake collar to the ring. Next, add your first cake layer, brush generously with simple syrup, then a significant layer of your peanut butter frosting, and half of your bacon crumbles (evenly spread across the surface).
Add another layer of cake, brush with simple syrup once again, then a layer of your maple caramel frosting, and the other half of your bacon crumbles.
Finally, top it with the final pancake layer, cover it with plastic wrap, and place it in the fridge overnight to solidify. Once ready, pull it out, let it temper at room temperature for about 10 minutes; cut off a slice and enjoy with a slightly melted pad of butter and maple syrup.
