Best Pancake Layer Cake Recipe | Chef Joshua Weissman

Ingredients

• 1 cup (220g) unsalted butter
• ¾ cup (170g) creamy peanut butter
• 3 cups (350g) powdered sugar
• ½ tsp (3g) fine sea salt
• ½ tsp (2g) vanilla extract
• 2 Tbsp (30g) whole milk
• ½ cup (112g) cold salted butter
• ¼ cup (55g) granulated sugar
• ½ cup (143g) maple syrup
• 2 Tbsp (15g) light corn syrup
• 3 cups (500g) powdered sugar
• ¼ tsp (2g) fine sea salt
• 2 Tbsp (30g) heavy cream
• ½ cup (110g) light brown sugar
• ½ tsp (2g) fine ground black pepper
• 1 lb (454g) thick cut bacon
• ½ cup (76g) toasted peanuts, roughly crushed
• 12 cups (1.8 Kg) of all purpose flour
• 1.5 cups (300g) granulated sugar
• 6 Tbsp (52g) baking powder
• 4 tsp (24g) fine sea salt
• 1.5 tsp (16g) baking soda
• 8 cups (1.9 L) whole milk
• 6 eggs
• 1.5 cups (340g) unsalted butter, gently melted
• 1x maple candy from McDonald’s McGriddle But Better , optional
• ¼ cup (60ml) water
• 1 Tbsp (42g) butter, cut into 1 large square, plus more if desired.
• Maple Syrup for Drizzling