Pancake Bundtlettes
Makes 6 bundtlettes
  • 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • ¼ cup (57 grams) plus 1 tablespoon (14 grams) unsalted butter, melted and divided
  • ⅓ cup (67 grams) granulated sugar
  • 2½ teaspoons (12.5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup plus 1 tablespoon (195 grams) heavy whipping cream, room temperature
  • ⅔ cup (160 grams) water, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • Maple Simple Syrup (recipe follows)
  • Brown Sugar-Maple Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. In a small bowl, stir together 1 tablespoon (8 grams) flour and 1 tablespoon (14 grams) melted butter until well combined. Using a pastry brush, spread flour mixture all over inside of a 5-cup Bundtlette pan (see Note), being sure to evenly get into grooves.
  3. In a large bowl, whisk together sugar, baking powder, salt, nutmeg, and remaining 2 cups (250 grams) flour.
  4. In a medium bowl, whisk together cream, ⅔ cup (160 grams) water, eggs, and vanilla bean paste. Whisk in remaining ¼ cup (57 grams) melted butter. Add cream mixture to sugar mixture; whisk just until combined and no large flour pockets remain. (Mixture will still be lumpy; do not overmix.) Divide batter among wells. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted in center comes out clean, 10 to 13 minutes. Let cool in pan for 10 minutes. Invert Bundtlettes onto a wire rack placed over a rimmed baking sheet. Generously brush Maple Simple Syrup all over warm cakes until all of simple syrup is used. Let cool for 20 minutes.
  6. Spoon Brown Sugar-Maple Glaze over Bundtlettes as desired. Serve warm with any extra glaze.
This recipe fits 5-cup-capacity Bundtlette pans. For Bundtlette pans with smaller capacities, fill wells only two-thirds to three-fourths full.
Recipe by Bake from Scratch at