Decadent Italian Tiramisu Pancakes with Whipped Mascarpone Cream

Name: Decadent Italian Tiramisu Pancakes with Whipped Mascarpone Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups flour (sifted); 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1-1/2 cups milk; 2 tablespoons instant espresso powder; 2 large eggs (lightly beaten); 1/4 cup butter (melted); 1 teaspoon vanilla extract; 8 ounces mascarpone cheese (softened); 1 cup heavy cream (chilled); 1/4 cup powdered sugar; 1 teaspoon vanilla extract

VegetarianItalianBreakfastIndulgentComfort FoodFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Indulge in these luxurious pancakes, inspired by the classic Italian dessert, layered with rich coffee flavors and topped with a velvety mascarpone cream.

Macronutrients per serving

grams

Protein

10.0g 12%

Fat

25.0g 29%

Carbs

50.0g 59%

Rich in nutrients

🔺 Calcium

20% DV

Essential for strong bones and teeth

☀️ Vitamin A

15% DV

Supports healthy vision and skin

🔺 Iron

10% DV

Important for blood production

☀️ Vitamin D

10% DV

Helps in calcium absorption

Ingredients

Main Ingredients

2 cups flour sifted
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups milk
2 tablespoons instant espresso powder
2 large eggs lightly beaten
1/4 cup butter melted
1 teaspoon vanilla extract

Whipped Mascarpone Cream

8 ounces mascarpone cheese softened
1 cup heavy cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

1 In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
2 In another bowl, dissolve the instant espresso powder in the milk, then add the eggs, melted butter, and vanilla extract, whisking to combine.
3 Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
4 Heat a non-stick skillet over medium heat. Lightly grease with butter or oil, then pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown.
5 For the whipped mascarpone cream, beat the mascarpone cheese in a bowl until smooth. In a separate chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone along with the vanilla extract.
6 Serve the pancakes stacked, generously dolloped with the whipped mascarpone cream, and a dusting of cocoa powder or shaved chocolate if desired.