Black and White Pancake Cake (Print Version)

# Ingredients:

→ PANCAKE LAYERS

01 - 1 batch Maple Chocolate Cake batter (page 99)

02 - 113 grams water (½ cup)

→ CREAM FILLING

03 - 120 grams heavy cream, chilled (½ cup, 4¼ ounces)

04 - 113 grams mascarpone cheese, at room temperature (½ cup)

05 - 32 grams pure maple syrup, dark or very dark preferred (1½ tablespoons, 1⅛ ounces)

06 - 1 teaspoon vanilla bean paste or pure vanilla extract

→ GANACHE FILLING

07 - 142 grams bittersweet chocolate, 60% to 70% cacao, chopped (5 ounces)

08 - 85 grams heavy cream (6 tablespoons, 3 ounces)

# Instructions:

01 - Preheat a griddle over low heat for at least 10 minutes to ensure it is hot but avoids burning the pancakes.

02 - Prepare a batch of Maple Chocolate Cake batter, incorporating the water into the wet ingredients before whisking until smooth.

03 - Spray the griddle generously with nonstick spray. Pour two ½-cup scoops of batter onto the griddle, using the back of a spoon to shape pancakes into 7-inch circles. Cook until edges appear dry and set, and bubbles stop popping, roughly 4 minutes on the first side. Flip gently with a thin, flexible spatula and cook an additional 2 minutes or until centers spring back when lightly pressed.

# Notes:

01 - Using the darkest maple syrup enhances the maple flavor amidst the chocolate elements.

02 - A heavy-bottomed skillet can be used instead of a griddle, but pancakes must be prepared one at a time and cooking times may vary.

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