Pancake Cake w/Maple Cream Frosting

Ingredients

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

Preparation

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.