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Categories:
all-purpose sugar cocoa baking powder baking soda salt milk sour cream eggs butter vanilla coffee _____ butter coffee liqueur _____ cream Mascarpone cheese whipping cream coffee liqueur maple syrup
Viewed: 93 - Published at: 5 years agoIngredients
- FOR THE PANCAKES:
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- 2 Tablespoons Cocoa Powder, Slightly Rounded, Sifted
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1 pinch Salt
- 1-1/2 cup Milk
- 1/2 cups Sour Cream
- 3 whole Large Eggs
- 4 Tablespoons Butter, Melted
- 2 teaspoons Vanilla
- 2 Tablespoons Instant Coffee
- _____
- FOR THE GLAZE (optional):
- 1/4 cups Maple Syrup
- 3 Tablespoons Softened Butter
- 2 Tablespoons Coffee Liqueur
- _____
- FOR THE CREAM:
- 4 ounces, weight Mascarpone Cheese
- 1 cup Whipping Cream
- 2 Tablespoons Coffee Liqueur
- 2 Tablespoons Maple Syrup
Method
- Start by preparing the cream and the glaze. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing, and is what really makes these pancakes. If you like generous amounts of cream on your pancakes, you might want to make a double portion.) The glaze is optional, but very, very (and I mean very) good. Simply combine the ingredients well. Set aside.
- In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly.
- In a separate bowl, combine the milk and sour cream until smooth (it helps to slowly dilute the sour cream with the milk while whisking, which reduces the chances of clumps). Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter, and vanilla. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour. I like to transfer my batter to a measuring cup or something else with a spout, for easier cooking.
- Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate. Spread a small amount of the maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.
- To serve, dollop a generous amount of the cream in between layers of pancakes. Top with more cream, and then top with shaved chocolate, or a light dusting of sifted cocoa powder. (Tip: you actually want to serve these pancakes slightly cooled, else the cream will melt. Alternatively, if you want the pancakes piping hot, you can serve cream on the side and just dip or spread for every bite.)
- Serve with extra cream and/or glaze on the side for dipping. A bonus: these pancakes taste amazing even when cold.
