A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific.
Many people came to the rescue, however it was @Ivoryhut her responded with a recipe idea that went beyond delectable.
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 it right?
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 versatility points.
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 pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt
1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee
For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur
For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 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.
Serve with extra cream and/or glaze on the side for dipping. A bonus: these pancakes taste amazing even when cold.
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