Stack o' Cakes

 

Fire-up the griddle and watch adoringly as rich and airy batter begins to bubble, flip 'em as they fluff and stack 'em high; that's how I serve my Stack O' Cakes. Before you create your batter, set out one stick of butter, or tub butter with canola oil, to soften + spread on your cakes before you drizzle 'em with maple syrup or Steen's® Pure Cane Syrup.

 
Stack o' Cakes
 

Elements

1-1/2 CUPS ALL-PURPOSE FLOUR

3 TABLESPOONS CONFECTIONERS’ SUGAR

2 TEASPOONS BAKING POWDER

1/2 TEASPOON SEA SALT

1-1/4 CUPS WHOLE MILK

1 EXTRA-LARGE EGG YOLK

3 EXTRA-LARGE EGG WHITES

4 TABLESPOONS BUTTER, MELTED

2 TEASPOONS VANILLA EXTRACT

REAL MAPLE SYRUP OR MOLASSES

AVOCADO OR COCONUT OIL SPRAY


Directions

  1. Collect three mixing bowls: small, medium, and large.

  2. Place a sifter into the large mixing bowl and add flour, sugar, baking powder, and sea salt; sift into bowl.

  3. In the small bowl, separate the eggs and contain the egg whites; add yolks to the medium-sized bowl.

  4. Add the milk and vanilla extract to the egg yolks; whisk to combine.

  5. Using a hand mixer, beat the egg whites until soft peaks form.

  6. Add the milk mixture to the flour mixture, and whisk leaving the batter slightly lumpy.

  7. Slowly temper the warm butter into the batter; fold-in whipped egg whites.

  8. If you prefer chocolate chips, nuts, or shredded coconut, gently add it to the batter now.

  9. Add a spray of oil to a warm skillet, and ladle 1/4 cup of batter at a time.

  10. Once the cake begins to form bubbles on top that pop, flip it using a silicone or offset spatula.

  11. Cook the opposite side until lightly browned and plate; set aside.

  12. Continue cooking the cakes until all of the batter is used, top with butter, and real maple syrup or molasses.

 

x, Melissa

 
BreakfastMelissa ChildressPancakes, Sweet, Batter