Tiramisu Pancakes
A recipe for Tiramisu Pancakes! Light and fluffy buttermilk pancakes are topped with a mascarpone spread and drizzled with a chocolate coffee sauce.
Servings 8 pancakes
Ingredients
Coffee Chocolate Syrup:
- 1/2 cup (120 milliliters) freshly brewed espresso or strong coffee
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 tablespoon (14 grams) unsalted butter
- 1 teaspoon vanilla extract
Mascarpone Spread:
- 1 pound (450 grams) mascarpone cheese softened at room temperature
- 3/4 cup (90 grams) powdered sugar
- 1 tablespoon (15 milliliters) brandy
- 1 tablespoon (15 milliliters) heavy cream
- 1 teaspoon vanilla extract
Pancakes:
- 2 cups (250 grams) all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (355 milliliters) buttermilk
- 2 large eggs
- 3 tablespoons (42 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon vanilla extract
Additional Optional Toppings:
- Finely chopped dark chocolate
- Cocoa powder for dusting
Instructions
To make the coffee chocolate syrup:
- In a small saucepan, whisk together the espresso, sugar, and cocoa powder over medium heat.
- Once starting to bubble, reduce heat to a simmer and cook, stirring often, until starting to thicken and all the sugar has dissolved, about 5 minutes.
- Reduce heat to lowest setting and whisk in the butter and vanilla extract. Keep warm until ready to serve.
To make the mascarpone spread:
- In a large bowl, beat together the mascarpone and powdered sugar until well blended.
- Mix in the brandy, heavy cream, and vanilla extract until smooth and creamy. Set aside or chill in an airtight container in the refrigerator for up to two days if making ahead of time.
To make the pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, instant espresso powder, baking soda, and salt.
- Make a well in the center of the mixture and add the buttermilk, eggs, butter, and vanilla extract. Stir together until just combined and no streaks remain.
- In a large skillet, place about 1 teaspoon butter over medium-low heat. Once thoroughly heated, add about 1/3 cup (80 milliliters) of the prepared batter in an even circle.
- Once the top begins to bubble and set, flip to the other side. Do not flatten with spatula. Cook until heated through and remove to a plate.
- Repeat with remaining batter, buttering the skillet as needed.
- Serve the pancakes while warm with the mascarpone spread and a drizzle of the coffee chocolate syrup. If desired, sprinkle with a dusting of cocoa powder or finely chopped chocolate.