Tiramisu Pancakes

Name: Tiramisu Pancakes
Yield: 8-10
Ingredients: 1 1/2 cups (150 g) all-purpose flour; 2 tablespoons (30 ml) white sugar; 2 teaspoons (10 ml) baking powder; 1/2 teaspoon (2.5 ml) salt; 1 egg; 1 cup (250 ml) Canadian milk; 2 tablespoons (30 g) unsalted Canadian butter; melted; 1 teaspoon (5 ml) vanilla extract; Garnish; 1 cup (250 g) Canadian mascarpone cheese; 2 tablespoons (30 ml) powdered sugar; 2 tablespoons (30 ml) freshly brewed espresso coffee; 1 tablespoon (15 ml) unsweetened cocoa powder; Canadian whipped cream and chocolate shavings (to taste)

Elevate your breakfast game with these Tiramisu Pancakes. The soft and fluffy texture of Canadian Mascarpone mixed with a strong coffee flavour makes a delectable breakfast. Each bite is packed with flavour and texture, making it a dreamy eating experience for breakfast or dessert. Try it today, you won't be able to stop!

Prep: 20 min
Cooking: 15-25 minutes

Yields 8-10

Ingredients

1 1/2 cups (150 g) all-purpose flour
2 tablespoons (30 ml) white sugar
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) salt
1 egg
1 cup (250 ml) Canadian milk
2 tablespoons (30 g) unsalted Canadian butter, melted
1 teaspoon (5 ml) vanilla extract
Garnish
1 cup (250 g) Canadian mascarpone cheese
2 tablespoons (30 ml) powdered sugar
2 tablespoons (30 ml) freshly brewed espresso coffee
1 tablespoon (15 ml) unsweetened cocoa powder
Canadian whipped cream and chocolate shavings (to taste)

READY FOR REWARDS?

Preparation

In a large bowl, combine flour, sugar, baking powder and salt.

In another bowl, beat the egg lightly. Add milk, melted butter and vanilla extract. Mix well.

Pour the liquid mixture into the dry ingredients and whisk until smooth. Do not overmix - pancakes may become too stiff.

In a small bowl, whisk together the mascarpone and powdered sugar until smooth. Set aside in the fridge.

Heat a frying pan over medium heat and add a knob of butter.

Pour about 1/4 cup (60 ml) of pancake batter into the heated pan.

Cook until bubbles start to form on the surface, then flip the pancake over and cook the other side until golden brown.

Keep pancakes warm in a 200°F (90°C) oven.

Repeat with the remaining batter.

Serving

Place a pancake on a plate and, with the help of a brush, coat the pancake with espresso coffee then spread the mascarpone cream over it.

Using a sieve, sprinkle cocoa between each layer and repeat, stacking as many pancakes as you like.

Serve with a generous portion of whipped cream and chocolate shavings!

Serve immediately and enjoy!