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.

　　

Ingredients

Serves 6

　　

Pancakes

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

　　

Filling

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

　　

To make the pancakes:

Step 1

In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.

　　

Step 2

Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.

　　

To make the filling:

Step 3

In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.

　　

To assemble the cake:

Step 4

Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

　　Reprinted with permission from The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck, © 2013 Rodale Books