Birthday Pancake Cake

To make the pancakes: In a medium bowl, whisk together the pancake mix and water until just combined; small lumps in the batter are OK.

Set the batter aside to rest for 5 minutes while you preheat a skillet or griddle to medium-high, 350°F.

Lightly grease the griddle or skillet. Scoop the batter by the 1/4-cupful onto the hot surface; note that you’re making slightly larger pancakes than indicated on the packaging.

Cook the pancakes until you see bubbles form on top, then flip and cook until lightly browned, with no wet batter around the edges.

Remove the pancakes from the heat and transfer them to a rack to cool to room temperature.

To make the filling: Combine the cream and maple syrup in a large bowl and whip until stiff peaks form.

Transfer the filling to a piping bag fitted with a star or round tip, if desired. Otherwise, set it aside until you’re ready to assemble the cake.

To make the glaze: Combine the confectioners’ sugar and enough maple syrup to make a smooth, drizzle-able glaze. Set aside.

To assemble the cake: Place one cooled pancake onto a plate. Pipe or dollop and spread about 50g filling onto the surface of the pancake to make a layer that’s about 1/2" tall. Add another cooled pancake, top with filling, and continue the layering process until you’ve added the fifth and final pancake. Mound any remaining filing on top.

Finish the cake as desired, using the glaze, sprinkles, and maple syrup. Serve immediately.

Storage information: Refrigerate leftover cake, well wrapped, for a day or so.