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.
- 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
- Whip the mascarpone cream ingredients together until they form soft peaks. Set aside in the refrigerator.
- In a small bowl, mix the maple glaze ingredients well and set aside.
- In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted.
- In a separate bowl add the sour cream and slowly whisk the milk in until smooth.
- Add the instant coffee powder into the sour cream and milk. Mix well until dissolved.
- Slowly whisk in the eggs, melted butter, and vanilla with the sour cream, milk, and instant coffee.
- 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.
- Preheat griddle on medium and add 1 teaspoon of butter (or non-stick spray.)
- Ladle batter in desired portions onto griddle and gently flip when bubbles begin to form on the top of the pancakes.
- Once golden brown, remove pancakes from heat.
- Place once pancake on plate and add enough of the maple glaze to coat the top.
- Dollop a generous amount of the cream onto pancake.
- Repeat steps one and two twice, creating three pancakes stacked on top of each other.
- Finish with maple glaze, cocoa powder, and shaved chocolate over the top.