Ree is baking a cake using pancake batter, deliciously topped with a glaze and whipped cream, and served with berries on the side. Rather than serving pancakes individually as each one is cooked, everyone eats at the same time from the casserole dish.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 teaspoon maple extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup maple syrup, or more as needed
- 1 tablespoon vanilla extract
- 1 teaspoon maple extract
- Pinch kosher salt
- 2 cups powdered sugar
- Toasted chopped pecans
- Whipped cream
- Berries
Instructions
- For the cake: Preheat the oven to 350 degrees F.
- Use 1 tablespoon of the melted butter to generously grease the bottom and sides of a 9-by-13-inch baking dish.
- Add the eggs, milk, vanilla and maple extract to a blender and mix to combine. Next, add the flour, baking powder, granulated sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds. (You could also put the ingredients into a pitcher and use an immersion blender to mix.) Pour the mixture into the prepared pan. Bake until set, 20 to 25 minutes.
- Meanwhile, make the glaze: Whisk together the butter, maple syrup, vanilla, maple extract and salt in a medium bowl. Add the powdered sugar and mix until combined. Thin as needed with maple syrup; the glaze should be pourable.
- When the cake is ready, remove it from the oven and brush the top with the remaining tablespoon melted butter. Pour the glaze over the cake while it is still warm, spreading as needed. Sprinkle the top with pecans.
- Slice and serve from the pan with whipped cream and berries.
Reviews
Today was my 2nd time making this recipe because we loved it so much on Mother’s Day (I also made Ree’s Savory Breakfast Monkey Bread, 5*).
I keep forgetting the melted butter in the microwave; 1st time I just stirred it into the batter before placing in the oven, and today I forgot it completely and it still tasted great, it rose a lot more and was more cakey.
I had leftover glaze from last week so I halved the recipe this time. I haven’t been able to find maple extract in my area so I just added more maple syrup.
Yummy and so much easier than flipping pancakes – thanks Ree!
Love this. Made just the cake. Sliced and toasted with pure maple cream or syrup. Very good. Freezes well too!
I made this for dinner one night and my family loved it. I am not a nut person, so instead of pecans, I used bacon I had cut up and fried to crispy bits. So good!!!! Am making it again for Easter breakfast.
I love the concept but I must have over mixed the batter….wayyyy too rubbery. I would definitely give it a second try though! Love you Ree!!