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 C Organic All-Purpose Flour

3 T Confectioners Sugar

2 Tsp Baking Powder

1/2 Tsp Sea Salt

1-1/4 C Milk

1 Extra-Large Egg Yolk

3 Extra-Large Egg Whites

4 T Melted Butter, cooled

2 Tsp Madagascar Bourbon or Mexican Vanilla Extract

Maple Syrup or Steen's Molasses

Avocado or Coconut Oil Cooking Spray


Directions

  1. Place a cast iron skillet on the stove top over medium heat.

  2. Place a sifter into a medium mixing bowl and add flour, confectioners sugar, baking powder, sea salt; sift well.

  3. In a separate bowl, combine milk, egg yolk, vanilla extract; whisk until well incorporated.

  4. Combine the flour and milk mixtures together and whisk well.

  5. Whisk melted butter into batter.

  6. In a third mixing bowl, add egg whites and beat with a hand mixer, on high, until stiff peaks form, about 3 - 4 minutes, and add to batter; do not over-mix or you’ll deflate the whipped egg whites.

  7. Add a bit of cooking spray to your skillet and scoop batter into skillet. I like to use a springform ice cream scoop.

  8. Once the cakes begin to form bubbles that pop, flip 'em!

  9. Cook for an additional 2 - 3 minutes and stack 'em high for consumption!

    Garnish with Bourbon-Spiked Whipped Cream, pecans, fresh fruit or ricotta cheese and chives!

 

xo, Melissa

 
BreakfastMelissa ChildressPancakes, Sweet, Batter