A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific.
oh. hell yeah.
Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
huh?! Never mind! Just….just…go make these pancakes!
These photos and recipes are from Ivory Hut – enjoy!
These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.
I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.
recipe from Ivory Hut
(Serves about 5 reasonably hungry people)
For the glaze
1/4 cup maple syrup
3 tablespoons softened butter
tablespoons coffee liqueur
For the cream:
4 oz. mascarpone
1 cup whipping cream
2 tablespoons coffee liqueur
tablespoons maple syrup
Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. 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, so that it will dissolve evenly.
In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.
Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.
Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.
To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.