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Breakfast Desserts Featured Recipes No-bake

Tiramisu Pancakes

Pancakes are an absolute must have when cooking a large hearty breakfast.  There’s nothing more appetizing in the morning than a big stack of flapjacks dripping with the classic combination of maple syrup and butter.

This recipe puts a new twist on an American classic by adding an Italian twist.  The coffee and cocoa-infused cakes are layered with a fluffy mascarpone and cream mixture, then topped with a sweet maple glaze infused with coffee liqueur.

Tiramisu pancakes can be enjoyed as a dessert for breakfast or breakfast for dessert.  A light dusting of cocoa powder on top makes this dish look like it belongs in a pastry case. This dish makes five servings.

Pancake Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 sifted, slightly rounded tbsp. of cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 pinch salt
  • 1½ cups milk
  • ½ cup sour cream
  • 3 large eggs
  • 4 tbsp. melted butter
  • 2 tsp. vanilla
  • 2 tbsp. instant coffee

Maple Glaze Ingredients

  • ¼ cup Maple Syrup
  • 3 tbsp. softened Butter
  • 2 tbsp. coffee liqueur

Mascarpone Cream Ingredients

  • ¼ cup maple syrup
  • 4 oz. mascarpone cheese
  • 1 cup whipping cream
  • 2 tbsp. coffee liqueur
  • 2 tbsp. maple syrup

Cooking Instructions

  1. Whip the mascarpone cream ingredients together until they form soft peaks. Set aside in the refrigerator.
  2. In a small bowl, mix the maple glaze ingredients well and set aside.
  3. In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Make sure the cocoa powder is well sifted.
  4. In a separate bowl add the sour cream and  slowly whisk the milk in until smooth.
  5. Add the instant coffee powder into the sour cream and milk. Mix well until dissolved.
  6. Slowly whisk in the eggs, melted butter, and vanilla with the sour cream, milk, and instant coffee.
  7. Carefully add the wet ingredients to the dry ingredients, mixing gently until the batter is lump free.  If the batter is a bit thin, add a tablespoon or two of flour.
  8. Preheat griddle on medium and add 1 teaspoon of butter (or non-stick spray.)
  9. Ladle batter in desired portions onto griddle and gently flip when bubbles begin to form on the top of the pancakes.
  10. Once golden brown, remove pancakes from heat.

Plating Instructions

  1. Place once pancake on plate and add enough of the maple glaze to coat the top.
  2. Dollop a generous amount of the cream onto pancake.
  3. Repeat steps one and two twice, creating three pancakes stacked on top of each other.
  4. Finish with maple glaze, cocoa powder, and shaved chocolate over the top.