Earlier this spring we had a Lumberjack themed birthday party for my husband. I promised a tutorial on the pancakes cookies and had completely forgotten until a reader left me a friendly note requesting it.
The pancake cookies are extremely simple.
Warning – I am not a food photographer and made these at night! The light from my oven does not make for beautiful photographs. : ) Also, as I’ve said before I’m not a food blogger, most of my recipe tips do not have specific measurements. It’s just the way I cook. Sorry! It drives my husband crazy too.
Start with any cookie base of your preference. I started with a classic Betty Crocker sugar cookie, recipe. You could also try molasses or gingersnap. Anything that will give the cookies that pancake color.
To get the cookies to bake nice and flat, I rolled the cookie dough into a ball in my palm and then I squished it so it resembled a Peppermint Patty. Sorry, no photos for this step! My hands were covered in cookie dough!
I baked them according to the recipe and let them cool completely. If they look like they are getting too puffy in the oven while they are baking, give them a pat with a flat kitchen tool (like a flipper) to flatten them back out.
The Maple Syrup Frosting:
To create the maple syrup I created a runny chocolate frosting.
In a double boiler, melt some chocolate chips (About 1/2 a bag) and a tb. butter. Add the butter at the very beginning before the chips are melted. Adding it later can make your melted chocolate get a weird texture.
In my mixer, I made a basic buttercream frosting recipe (modified from this recipe). Instead of vanilla extract I added real maple syrup. Then I added my melted chocolate chips. Mix thoroughly. Add tiny bits of water until the icing easily runs off a spoon.
At this point, things can get a little messy. I laid my cookies on wax paper for easy cleanup. Then proceed to spoon the runny chocolate frosting on top of them. The frosting should naturally pool in certain directions, giving you a maple syrup effect.
Due to the runny frosting, it will take longer than usual for the frosting to firm up. I wouldn’t recommend stacking them either because they frosting never sets to a hard frosting – I’m sure a better cook would be able to solve this problem.
Frosting Butter Pad
For the pad of butter, I created a very thick frosting. Combine confectionery sugar and milk in a bowl with a fork. Continue to add confectioners’ sugar until you have a very thick, non-spreadable consistency (similar to Play-doh). Add a few drops of yellow food coloring and use the fork to spread the coloring throughout your mixture.
Scrap the frosting from a bowl on to a piece of waxed paper and fold it over so the frosting is in the middle. Use a rolling pin to flatten it out until it is about 1/4 of an inch thick. Place in refrigerator.
After the yellow frosting has been in the refrigerator for sometime and feels very stiff take it out and cut into small 1″ x 1″ squares immediately. Don’t wait, it must be cold or else it will not cut smoothly. Place on top of the maple syrup frosting and there you go!