I know a good recipe when I see one!!! Fluffy tiramisu pancakes smothered in mascarpone and strawberry puree…yum! A moment of guilt rushed upon me as I took my first bite into what was supposed to be breakfast but tasted to good to be true, followed by a moment of bliss. This has to be dessert! How could this be filed under a breakfast item…but who am I to argue. I will take it breakfast lunch or dinner. I’m sorry I have to share this sinful recipe, I’m sorry because I know once you try it you will be making it for breakfast every weekend this month and I’m sorry because I know that can’t be good for anyones pre-summer diet but it’s just too good not to share, so enjoy!
Strawberry Tiramisu Pancakes
pancakes adapted from The Ivory Hut
Makes enough for 4 (3-pancake) mini-stacks or 2 (2-pancake) large stacks.
Before you start, I would brew 1 cup of espresso and place in the fridge for 30 minutes. It’s easier than waiting for it to chill while you’re in the middle of getting everything together.
FOR THE STRAWBERRY PUREE:
1 cup Strawberries
2 Tablespoons Confectioner’s Sugar
FOR THE MASCARPONE CREAM:
1 cup Mascarpone
¼ cups Heavy Cream
¼ cups Confectioner’s Sugar
1 Tablespoon Brewed Espresso, Chilled
1 Tablespoon Maple Syrup (optional)
FOR THE PANCAKES:
2 cups All-purpose Flour
2 Tablespoons Granulated Sugar
2 Tablespoons Cocoa Powder, Sifter
2 teaspoons Baking Powder
½ teaspoons Baking Soda
Generous Pinch Salt
½ cups Sour Cream
1-½ cup Milk
2 Tablespoons Instant Coffee Granules
3 Large Eggs
2 teaspoons Pure Vanilla Extract
4 Tablespoons Butter, Melted
Vegetable Oil, For Griddle Or Pan
1 cup Strawberries, Sliced Lengthwise
For the strawberry puree: In a bullet, food processor or blender, puree the strawberries and confectioner’s sugar until smooth. Set aside.
For the mascarpone cream: In a small bowl, add the mascarpone, heavy cream, confectioner’s sugar, brewed espresso and maple syrup. Using an electric mixer (or stand mixer with whisk attachment), beat the ingredients until thick and creamy, 1-2 minutes. Set aside until ready to serve.
For the pancakes: In a large bowl, whisk the flour, sugar, cocoa, baking powder and soda, and salt together until combined.
In another bowl, add the sour cream and a little bit of the milk. Whisk until it starts to loosen up. Add a bit more milk, continue to whisk. Add the rest of the milk. This helps ensure no clumps of sour cream remain. Add the instant coffee and mix well until it’s all dissolved. Whisk in eggs, vanilla and melted butter and mix until smooth.
Pour the wet ingredients into the dry and stir gently until just combined with no flour pockets remaining. It should be slightly lumpy, you don’t want to overmix.
Place a large skillet (or set up your griddle if you have one) over medium heat and add 2 tablespoons of oil. Heat until rippled and add 1/4 cup of pancake batter (or 2 tablespoonfuls for tiny pancakes). Let it sizzle away until bubbles come up and the edges look cooked. Carefully flip and cook for another minute.
To serve (this is for 3-pancake mini-stacks), place one pancake on a serving plate and spread 1-2 tablespoons of the mascarpone mixture on top, a few sliced berries, and a tablespoon of the strawberry puree. Repeat again. Place the last pancake on top, dollop with cream, drizzle with puree and top with a whole berry.