Buttermilk Pillow Cakes

2.2 L GFS Bleached All-Purpose Flour
1 c GFS Granulated Cane Sugar
8 Tbsp Baking Powder
4 Tbsp Baking Soda
2 tsp Kosher Salt
1.65 L 1% Buttermilk
12 ct Gordon Choice Large Grade A Shell Eggs
2 Tbsp GFS Pure Vanilla Extract
226 g GFS Unsalted Butter Prints, melted
1/2 c GFS Canola Oil Pan Coating Spray
1.06 L Recipe: Hazelnut Maple Syrup
168 g Recipe: Candied Pecans
3/4 c GFS Fancy Shredded Sweetened Coconut

Recipe Preparation

1. Place the flour, sugar, baking powder, baking soda and salt in a stainless steel mixing bowl. Whisk together until combined. In a second mixing bowl, add the buttermilk, eggs and vanilla. Whisk together until blended.

2. Slowly whisk the buttermilk mixture into the flour mixture. Whisk until blended. Whisk in the melted butter until blended. Do not over mix. Clean the sides of the bowl with a rubber spatula. Cover with film wrap until needed.

To prepare à la carte:

1. Heat 3 seasoned 6″ cast iron skillets over medium-low heat. Spray each skillet with cooking spray. Using a #20 yellow disher, place 2 scoops of batter in each skillet. Use the back of the disher to level the batter with the edge of the skillet. Cook until small bubbles start popping on the surface of the uncooked side of the pancake. Allow to cook about 4 minutes on the first side, or until golden-brown.

2. Slide a small metal spatula under each pancake. Quickly flip over and back into the the skillet. Cook another 4 minutes, or until golden-brown and just cooked through. Stack on a warmed serving plate. Ladle 88 ml of warmed hazelnut maple syrup over the top of the pancakes. Place 14 g of candied pecans in the centre of the pancakes on top of the syrup. Place 1 Tbsp of toasted coconut on top of the pecans.