An interesting conversation with a lady at church gave me the idea for cooking cake batter into pancake form. Over the next few days my mind churned the idea around a bit, and I came up with something I would like to call--
Dessert Flapjacks with Chocolate Syrup.
With my new found Southern roots (transplanted of course) I decided to stick with a trusty favorite, red velvet.
For some reason when ever I eat red velvet cake it makes me want to put on my petticoat and quote Scarlett O' Hara... but maybe that's a whole other story.
So, on this sultry, summer day-- we jazzed up the after lunch doldrums with our creation:
I thought that this cake batter would behave itself just like it's long lost cousin, regular pancake batter--(it's just plain old cake batter!) but I was wrong. It threw a fit in the pan and I had to show her who was boss. Just a quick spread with the back of a spoon (to thin it out a little) made for a more cooperative flapcake.
So, what to do with a finished 4 tier tower of hot dessert flapcakes?
None of that stale maple syrup and boring butter for these hot fancies!
Bring out the chocolate syrup and whipped cream, and don't forget the sprinkles. (red of course, to match her layers!)
She was missing something too, so I made a festive flag, totally optional--I say! But, totally cute too, and worth a minute and a pennies worth of glue and paper.
Now, that's what I call dessert!
Now, let me just get my frying pan and wooden spoon and whoop a holler out the back door... Flapjacks are on! Cooooooome and get it!