The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
The Good News Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
