Tiramisu Pancakes
The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead.
Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.
Ingredients:
Cocoa Mascarpone Pancakes
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish
Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.
Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks.
Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.
Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.
Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes.
Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.
Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.
Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes.
Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed.
Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup.
Makes 12 pancakes for 4 to 6 servings
No comments:
Post a Comment