Explosion Pancake Cake with Nutella®

Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350°F (180°C). Spray six 6-inch (15-cm) round cake pans with nonstick baking spray.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, whisk together the milk, eggs and melted butter. Add the flour mixture to the milk mixture a little at a time and whisk until just incorporated, making sure not to overmix; some lumps are okay.

Pour a scant 1/2 cup (4 fl. oz./125 ml) batter into each prepared pan, tilting the pans slightly to coat the bottom.

Bake until the pancakes are just set, about 10 minutes (they will still be pale in color). While the pancakes are still hot, invert the pans onto a cutting board to release the pancakes.

Using a 2-inch (5-cm) biscuit cutter, cut a hole in the center of 5 of the pancakes. Set the remaining pancake aside. Place one of the pancakes with a hole on a serving plate and spread about 2 Tbs. Nutella^® over the top, leaving the hole uncovered. Repeat to spread 2 Tbs. Nutella^® over the remaining 4 pancakes with holes (don’t stack them until you’ve spread the Nutella^® on all 5). Then stack these pancakes one at a time on top of the first pancake on the serving plate.

Pour about 3/4 cup (6 oz./185 g) sprinkles into the hole, filling it almost to the top. Place the remaining pancake (without the hole) on top of the stack.

Place one hand on top of the stack to steady it and spread about 1/2 cup (4 1/2 oz./140 g) Nutella^® over the sides of the stack (use more Nutella^® if you prefer a thicker coating).

Spread the top pancake with Nutella^® and decorate with more sprinkles as desired. Cut into slices and serve immediately. Serves 6.

Recipe courtesy of Amirah Kassem, Flour Shop, NYC