Ingredients Jump to Instructions ↓

  1. 1 pound 5 ounces all-purpose flour

  2. 8 1/2 ounces cake flour

  3. 1/4 cup sugar

  4. 1 tablespoon kosher salt

  5. 3 teaspoons baking powder

  6. 1 1/2 teaspoons baking soda

  7. 4 tablespoons unsalted butter, melted and cooled slightly

  8. 2 whole eggs , room temperature

  9. 2 cups buttermilk, room temperature

  10. 2 cups Instant pancake mix from above

  11. 8 ounces ripe avocado meat, approximately

  12. 2 small to medium avocadoes

  13. 2 teaspoons freshly squeezed lemon juice

  14. 1 pound powdered sugar, sifted

  15. 1/2 teaspoon lemon extract

Instructions Jump to Ingredients ↑

  1. Place all of the ingredients in a mixing bowl and whisk well to combine. Store in an airtight container for up to 3 months. Heat an electric griddle or frying pan to 350 degrees. Place the butter, eggs and buttermilk in a mixing bowl and whisk to combine. Pour this over the 2 cups of pancake mix that is in a separate bowl and whisk just to combine. Do not try to remove all of the lumps. Once your griddle or pan is hot, use a large ice cream disher to scoop the batter onto the griddle. Cook for 2-3 minutes or until golden brown, flip and cook for another 2-3 minutes. Transfer to a cooling rack to hold. Repeat until all of the batter has been used. You will have 10-12 pancakes. Peel and pit the avocado. Place the avocado and the lemon juice into the bowl of a stand mixer fitted with the whisk attachment and beat until lightened in color, approximately 2-3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and whisk to combine. Place a small dab of frosting on a plate and set one of the pancakes on top of it. This serves as an anchor to hold the cake in place. Spread about 1/4 cup of frosting on top of the pancake. Top with another pancake and repeat until you have 6 layers. Frost the top and sides with the frosting if desired.


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