Fluffy Pancake Stack

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👤 by admin

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Ideal for breakfast, brunch, or a light dessert. Perfect for sharing or customizing with toppings like syrup, fruits, or cream.

Usage

Soft, light, and airy pancakes stacked to perfection. Made with CakeShake Pancake Mix, this recipe brings a café-style experience into your kitchen with minimal effort.

 Brief

Author

Admin

Category

Pancakes

Difficulty
Easy
Yields

3 Servings

Prep Time 5 mins

COOK TIME 10 mins

TOTAL TIME 15 mins

Ingredients

 

  • 1 cup CakeShake Pancake Mix
  • ¾ cup milk
  • 1 tbsp butter (for cooking)
  • Honey or syrup (optional, for serving)

Instructions

  1. In a mixing bowl, combine CakeShake Pancake Mix with milk. Stir gently until a smooth, slightly thick batter forms without lumps.
  2. Heat a non-stick pan over medium heat and lightly grease it with butter.
  3. Pour small portions of batter onto the pan to form pancakes. Allow space between each.
  4. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
  5. Stack the pancakes and serve warm with syrup, butter, or your choice of toppings.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.