Tiramisu winds up on the table at every holiday gathering with family. Everyone from my sweet-tooth-lacking husband to my doesn't-like-to-try-anything-new grandmother loves it, and who couldn't? What's not to love - rum and coffee saturated spongy cookie layers dressed up with a lightly sweetened froth of marscapone and whipped cream.
Our favorite treat turned up again on Valentine's Day. Of course, I never look at the recipe before I go shopping (that would be too organized and just not my style) - so I've had an extra container of marscapone ever since. It was nearing its expiration date and not wanting it to languish in the fridge, I was searching for a worthy use. Apparently I was not alone in this quest, because the Ivory Hut had just posted these pancakes as a solution to the same quandary set forth by Jaden of the Steamy Kitchen.
Obviously this was a temptation I could not resist. And believe me, I'm so glad I didn't. Here's my version - buffed up with more marscapone and a hint of the rum that I find so essential to a good tiramisu.
Makes about 18 pancakes.
8 oz marscapone cheese at room temperature
1 1/4 cup whipping cream
2 Tbsp dark rum - use the best stuff - I like Meyer's dark
2 Tbsp grade B (dark amber) maple syrup
1 Tbsp espresso powder
Combine all ingredients in the bowl of a stand mixer and beat on high speed until medium peaks form. Put in the fridge to chill until the pancakes are ready.
1 1/2 cups 2% milk
1/2 cup light sour cream
2 Tbsp espresso powder
4 Tbsp melted and cooled unsalted butter
3 large eggs
1 tsp vanilla extract
1 tsp chocolate extract (optional - you can substitute another of vanilla or some rum)
2 cups unbleached all-purpose flour
3 Tbsp sugar
2 1/2 Tbsp best-quality cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a large bowl, whisk together milk, sour cream and espresso powder until smooth and slightly frothy. Whisk in butter, eggs and extracts and beat until well combined.
Place a large mesh strainer/sifter over the mixing bowl. To this add all of the dry ingredients. Sift the dry ingredients into the wet ingredients. Mix these together with a whisk for about 6 stirs, then switch to a rubber spatula, stirring only until there are no more large lumps of flour. The batter will still be slightly lumpy.
Let the batter sit as you preheat a griddle or nonstick pan with a little butter in it. I like to start a griddle off on medium-high heat, gradually reducing the heat to medium for the first batch and down to medium-low once that gets too hot.
Ladle about 1/4 cup of batter for each pancake onto the preheated griddle. Cook until the top is a mosaic of bubbles and the underside is golden brown, then flip and cook another couple of minutes. Serve immediately or keep warm on a rack set into a sheet pan in a very low oven (the lowest yours will go).