Pancake Cake with Avocado Frosting

Ingredients

Cake version Instant Pancake Mix:

• 1 pound 5 ounces all-purpose flour
• 8 1/2 ounces cake flour
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda

Directions

Place all of the ingredients in a mixing bowl and whisk well to combine.

Store in an airtight container for up to 3 months.

Instant Pancakes:

• 4 tablespoons unsalted butter, melted and cooled slightly
• 2 whole eggs, room temperature
• 2 cups buttermilk, room temperature
• 2 cups Instant pancake mix from above

Heat an electric griddle or frying pan to 350 degrees.

Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine. Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine. Do not try to remove all of the lumps.

Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle. Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes. Transfer to a cooling rack to hold. Repeat until all of the batter has been used. You will have 10-12 pancakes.

For the Frosting:

• 8 ounces ripe avocado meat, approximately 2 small to medium avocadoes
• 2 teaspoons freshly squeezed lemon juice
• 1 pound powdered sugar, sifted
• 1/2 teaspoon lemon extract

Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and whisk to combine.

Place a small dab of frosting on a plate and set one of the pancakes on top of it. This serves as an anchor to hold the cake in place. Spread about 1/4 cup of frosting on top of the pancake. Top with another pancake and repeat until you have 6 layers. Frost the top and sides with the frosting if desired.