It’s amazing how a simple combination of several different ingredients can make your mouth water just by thinking about them. My mother-in-law is a HUGE fan of tiramisu, and while I was making pancakes for the family one morning, her mere presence had me brainstorming about tiramisu recipes. The thoughts came swirling into my head like an ocean of chocolate syrup, and it was like a huge lightbulb turned on over my chocolate-syrup-filled brain. I gasped, then started thinking about how I could make these already delicious buttermilk pancakes, but brush each one with coffee, layer them with a mascarpone cream filling and top them with chocolate syrup. I’ll accept hugs as a thank you.
I couldn’t wait to try these out, and thought about how perfectly a mimosa would accompany this as brunch. If you want to get technical about what is classified as a stack, of course it’ll be anything more than one pancake and cream layer…but feel free to go ahead and make a triple-decker. It’s worth it.
Oh, and did I mention this recipe will be in my upcoming book, “What’s For Dinner?” It’s the second book in my Moms On The Go cookbook series, and will have over 100 recipes for breakfast & brunch, soups, salads & sandwiches, entrees (chicken, beef, pork, & vegetarian), side dishes, and desserts.
Click HERE to check out my current cookbook available on Amazon!
For the Pancakes:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup buttermilk
In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add liquid ingredients, whisk together just until mixture is combined (batter will still have a few lumps). Heat a large skillet over medium heat. Pour 1/4 cup of batter at a time onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until lightly browned on the other side. Let pancakes cool to room temperature before assembling.
For the Cream Filling:
8 oz. mascarpone cheese
8 oz. frozen whipped topping, thawed
2 tablespoons confectioners sugar
In a small mixing bowl, combine all ingredients and beat at medium speed with electric mixer for about 1 minute.
Putting it all together:
Lay pancake on a plate, brush with cooled coffee. Spread 1/4 cup cream on top of pancake. Layer two more times, then top with chocolate syrup.
