Tiramisu pancakes are fluffy and moist coffee-infused pancakes topped with a subtly sweet maple mascarpone cream and a drizzle of Kahlua syrup. All the flavors of traditional tiramisu in a stack of pancakes will have everyone jumping out of bed in the morning.
3fluid ouncesfull fat coconut milk (from a can),6 tablespoons
2tablespoonsKahlua
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Instructions
For the batter:
Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
Whisk together the butter and eggs; then whisk in the coffee, buttermilk, and vanilla.
Add the flour, sugar, baking powder, and salt. Whisk just until smooth. Allow the batter to rest for 5 minutes.
Being careful not to deflate the bubbles too much, drop the batter by spoonfuls onto the preheated griddle/frying pan and gently smooth out into a circle.
Cook for 3 ½ -4 minutes on the first side. Flip and cook a further 2-3 minutes on the second side.
For the Mascarpone Topping:
Using the whisk attachment on a hand mixer, whip the whipping cream and maple syrup until stiff. Turn the mixer down to low and mix in the mascarpone.
For the Kahlua Syrup:
Whisk together the sugar and cocoa in a small pot. Slowly whisk in the coconut milk, adding a little bit at a time.
Heat over medium until bubbling.
Remove from heat and stir in the Kahlua.
To assemble the pancakes:
Top the pancakes with mascarpone cream, Kahlua syrup, and lightly sprinkle with unsweetened cocoa powder.
Notes
Makes about 16 pancakes
If you'd prefer to use heavy cream in the Kahlua syrup instead of coconut milk, increase amount to 1/2 cup.
Omit the alcohol in the Kahlua syrup if serving to kids or replace the Kahlua sauce with chocolate syrup.
Store leftover pancakes without toppings in an airtight container in the fridge for up to 4 days. Keep toppings separate and store in the fridge for up to 2 days.
Once completely cooled, freeze any extra pancakes in an airtight container or freezer-friendly bag for up to 1 month.