Name: Pancake Cake with Maple Cream Frosting
Yield: Serves 6
Ingredients: 1 cup all-purpose flour (spooned into cup and leveled off); 1/3 cup rye or whole wheat flour; 2 tablespoons cornmeal; 1/4 cup granulated sugar; 2 tablespoons light brown sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 2 large eggs; 2 large egg yolks; 2 tablespoons unsalted butter, melted, plus more for the pan; 3/4 teaspoon pure vanilla extract; 11 ounces cream cheese, at room temperature; 1/4 cup whole-milk Greek yogurt; 5 tablespoons maple syrup, preferably Grade B; 3 tablespoons confectioners' sugar, sifted

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Pancake Cake with Maple Cream FrostingPaulette Tavormina

We admit that we have had cake for breakfast before. Who hasn't? But how about breakfast for dessert? This recipe came about when we accidentally made too much pancake batter on Sunday morning. It's our take on a thousand-layer cake. The pancakes can be made up to a day ahead and refrigerated. The cake can be assembled up to 2 hours ahead. Not feeling like dessert? Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.

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