Lofty Tiramisu Pancakes

by Giadzy

Prep Time

20 minutes

Cook Time

12 minutes

Serves

2 to 3

Photo Credit: Elizabeth Newman

Lofty Tiramisu Pancakes

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What better time to indulge in an espresso-spiked treat than breakfast time? These fluffy pancakes have everything we love about tiramisu in one decadent bite. Mascarpone whipped cream and a dusting of cocoa powder over chocolate chip espresso pancakes - make this for someone you love and they'll be forever grateful.

Tiramisu Pancakes

Rated 5.0 stars by 1 users

Servings

2

Prep Time

20 minutes

Cook Time

12 minutes

Calories

941

Author:

Giadzy

Ingredients

For The Topping:

1/2 cup heavy cream, chilled
1/4 cup mascarpone cheese, chilled
1/4 teaspoon almond extract or 1 tablespoon amaretto liquor
1 tablespoon pure maple syrup

For The Pancakes:

1 cup all-purpose flour

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1 teaspoon baking powder

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1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup whole milk
1/4 cup reduced fat Greek yogurt
1/2 cup espresso or strong coffee
2 large eggs, separated
1 teaspoon pure vanilla extract
Vegetable oil, as needed for the pan
1/2 cup bittersweet chocolate chips
Cocoa powder, to serve
Pure maple syrup, to serve

Organic Type 0 Baking Flour

Regular Price: $6.00

Sale Price: $6.00
Regular Price

Unit Price: per

(1.1 lbs)

Organic Type 0 Baking Flour

Regular Price: $6.00

Sale Price: $6.00
Regular Price

Unit Price: per

(1.1 lbs)

Instructions

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.
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.
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.