Tiramisu Pancakes

Instructions

1. In a medium bowl combine the heavy cream, mascarpone cheese, almond extract and syrup. Whisk until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator.
2. In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to combine. Add the milk, Greek yogurt, coffee, egg yolks and vanilla extract and whisk to combine. In a separate bowl with a clean whisk, whisk the egg whites until soft peaks form, about 2 minutes. Gently fold the whipped whites into the batter.
3. Heat a griddle or large skillet over medium heat. Drizzle with a touch of oil and wipe clean with a paper towel. Working in batches, scoop 1/3 cup sized pancakes onto the hot pan. Cook, undisturbed, until bubbles form on top and they are just starting to set around the edges about 1 to 2 minutes. Sprinkle each pancake with a few chocolate chips. Using a thin offset spatula, carefully flip the pancakes. Cook until the pancakes are golden brown on the second side, another 1 to 2 minutes. Remove to a plate and serve immediately or keep warm while making the remaining pancakes. Serve with a dollop of the mascarpone cream, a sprinkling of cocoa powder and a drizzle of maple syrup.