This is one BIG pancake!  A pancake cake!  Dense, moist and truly tasting like pancakes, this was a funny treat.  Perfect for Andy’s birthday.  I decided to treat him to a breakfast dinner that included my mom’s candied bacon and chocolate chip pancakes.  Sylvie reminded me of this recipe that we saw years ago during my discovery of the crock pot.  We found it amazing that you could bake a huge pancake in a crock pot!  Now was the time to try.  Although I usually opt for whole wheat pancakes and waffles I decided to go all white, and not only all white, I started with Bisquick which I would never normally do – but I wanted to play it safe since the printed recipe was concocted with a ready made mix.  Next time I’ll try my own!  This is fun and silly and is sure to bring a smile to you, your family and friends.  Enjoy –

pancake cake (from Make It Fast, Cook It Slow by Stephanie O’dea):

18 ounces of a pancake mix
add whatever the box calls for but measure other ingredients out  based on 18 ounces- be it egg, oil, whatever…
next time i’ll make my own mix – and measure out the 18 ounces
chocolate chips or blueberries or raspberries

Use a buttered 4 quart slow cookier.

Add the dry ingredients from above and whatever wet the recipe calls for and mix gently.  Add your chips or berries (they do sink to the bottom…you can try adding them half way through – I will next time).

Cover and cook on high for 2 hours – or when the pancake is browned on top and a toothpick comes out just clean.

Slice into wedges – be careful as it is hot – and remove with a spatula.

Serve with butter, maple syrup, or jam and enjoy –

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