They surely don't count as bundt cake. I think (I hope!) I can have cake more than once as long as it is something strikingly different each time (crostata, flourless, apple pie, tiramisù, bábovka...).
Makes nine 6-inch pancakes (the trick to light and fluffy pancakes is not to over mix the batter)
2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle (cast iron griddle or pan is best)
Directions Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees (to keep pancakes warm as you finish cooking all of them). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Drop 1/2 teaspoon of butter or onto the griddle & coat surface. Using a ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.