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.

Yield: 4

Tiramisu Pancakes

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the pancakes:

• 1/2 C all-purpose flour
• 1 Tbsp sugar
• Pinch kosher salt
• 1 tsp. rum extract
• 1 1/2 C mascarpone
• 4 large eggs, separated
• Butter, for griddle
• For the glaze:
• 1/2 C powdered sugar
• 1 Tbsp. unsweetened cocoa powder
• 1 Tbsp. instant coffee (I used Folger's Instant Single Serve)
• 3-4 Tbsp. milk

Instructions

Place a large baking sheet on an oven rack and preheat the oven to 200 degrees F.

Begin heating a griddle to medium-high heat.

In a medium bowl, whisk together the flour, sugar, salt, rum extract, mascarpone, and yolks in a large bowl until thoroughly combined.

Beat the egg whites in the bowl of a stand mixer until stiff. Fold the egg whites into the mascarpone mixture.

Spread some butter on the hot pancake griddle, and scoop 1/2-cup size pancakes onto the hot griddle. Cook for about 2 minutes per side, until golden.

Keep pancakes warm in the preheated oven while making the glaze.

In a small mixing bowl, whisk together the powdered sugar, cocoa powder and instant coffee. Whisk in 2 Tbsp. of milk, adding in the other 2 as needed to reach desired consistency.

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