I saw a commercial for IHOP’s Tiramisu Pancakes recently. I have a small obsession with anything Tiramisu (okay, a LARGE obsession with the stuff…I would eat it all day, everyday if I could), and while the IHOP pancakes looked delicious, I thought I could make something a smidge healthier (and cheaper) at home. I went in search of a recipe to try out, and found mostly pancake recipes layered with mascarpone cream or cocoa-dusted and espresso-syruped concoctions…Which looked really pretty and all, but it wasn’t what I was thinking. I was thinking of a sort of mascarpone pancake with a mocha syrup.
And then I thought, why not use a recipe for ricotta pancakes but swap the ricotta for mascarpone? That would give me my Tiramisu Pancakes.
So that’s what I did. And it worked.
Oh, it worked beautifully! I wasn’t 100% sure my idea would pan out, because while the batter is thick, once it was on the griddle it spread out and became more liquid as it cooked. But the pancakes cooked through, and were fluffy and perfect.
I’m always pleased as punch when I have an idea that actually works out instead of flopping miserably. I declared this the best breakfast I’d ever made…And while the addition of the mocha glaze made them more like a dessert, these would be perfect for a ladies’ brunch or even a birthday or holiday breakfast. A special occasion breakfast, if you will.
Eat your heart out, IHOP!