20/4/22, 22:35 6 Million Subscriber Special: American Pancake Layer Cake

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

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20/4/22, 22:35 6 Million Subscriber Special: American Pancake Layer Cake

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.

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20/4/22, 22:35 6 Million Subscriber Special: American Pancake Layer Cake

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.

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