Peanut Stack Cake with Bourbon Whipped Cream

By ltrodrigu

Pictured Right

Ingredients

• 1/2 cup chunky peanut butter
• 1 cup all-purpose flour
• 1 cup peanut flour
• 1/4 cup light brown sugar
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/4 cups buttermilk
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon unsalted butter, plus more for pan
• 2 cups chilled heavy cream
• 1 ounce bourbon
• 4 tablespoons sorghum syrup or grade-B maple syrup, plus more for garnish
• 1/2 cup chopped peanuts

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Place peanut butter in a small bowl and microwave on high 30 seconds. Remove and stir until smooth. Set aside.

In a large bowl, combine flours, brown sugar, 1 tablespoon sugar, baking powder and soda, and salt. In another bowl, whisk together 2 cups buttermilk, eggs and ½ teaspoon vanilla. Pour wet ingredients into dry, stirring until just incorporated. Add peanut butter and remaining buttermilk, and stir once or twice until just combined.

Melt 1 tablespoon butter on a griddle or large nonstick skillet over medium heat. Once melted, ladle ¼ batter into pan, swirling pan to form a 10-inch round. Cook until surface starts to bubble and bottom is golden brown, about 2 minutes, then carefully flip using two spatulas. Cook 2 minutes more. Place pancake on a rack or a large platter to cool to room temperature. Repeat with remaining batter until you have 4 pancakes, adding more butter to pan as necessary.

Meanwhile, use an electric mixer on medium-high speed to beat cream, remaining sugar, remaining vanilla and bourbon until soft peaks form, about 5 minutes.

To Assemble:
Place 1 pancake on a large platter. Drizzle surface with 1 tablespoon syrup. Top with 1 cup bourbon whipped cream, evenly spreading across top of pancake. Repeat with remaining pancakes and cream. Garnish with chopped peanuts and drizzle with more syrup. To serve, slice into 4 wedges.