Sunday, December 11, 2011

Tiramisù Pancakes


 Versiona Italiana è più giu..

Tira (pick) Mi (me) (up) .... did you know that ?
   Typically  ,it is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and here PANCAKES !



I made them  with real espresso ... not instant espresso powder  , and also   used  the Mocha or this old Italian coffee maker .




                It will give you a really big shot of energy ... imagine coffee plus sugar plus chocolate !


                                       Tiramisù Pancakes


For the pancakes:
Partially adapted from Ivory Hut
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a  pinch of salt
1 1/2 cups milk
1/2 cups sour cream... if you don't have that you can use regular cooking cream or even milk!
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
1 small cup of espresso like that in the picture. about 4 tablespoons. or 1 teaspoon instant espresso powder .

For the cream:
4 oz. (125) gm  mascarpone cheese
1 cup whipping cream
2 tablespoons sugar.


Instructions:



-Start by preparing the cream . 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.)
-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 . Add the  coffee ( or your  espresso 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. 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.
P.S it will be FANTASTIC when cold!

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If you care for some Nutella  Pancakes click here


Versione Italiana :

Per le frittelle:

2 tazze di farina
2 cucchiai di zucchero
2 cucchiai di cacao in polvere, leggermente arrotondata, setacciata
2 cucchiaini di lievito in polvere
1 / 2 cucchiaino di bicarbonato di sodio
un pizzico di sale
1 1 / 2 tazze di latte
1 / 2 tazze di panna acida
3 uova  grandi
4 cucchiai di burro fuso
2 cucchiaini di vaniglia
1 tazza di caffè espresso come quello nella foto. circa 4 cucchiai.

 La crema :
 4 once (125g di mascarpone
1 tazza di panna da montare
2 cucchiai di zucchero.


Come si fanno :
 Iniziate preparando la crema. Per la crema, ha battuto tutti gli ingredienti insieme e frusta fino ad avere picchi molli. Mettere da parte in frigorifero. (Suggerimento:.. Questa crema gusto sorprendente, ed è ciò che rende davvero queste frittelle Se ti piace una generosa quantità di crema sul vostro pancake, si potrebbe desiderare di fare una doppia porzione)
-In una ciotola, unire la farina, lo zucchero, il cacao, il lievito, il bicarbonato e il sale. Assicurarsi che la polvere di cacao è ben setacciata, in modo che possa sciogliere in modo uniforme.
-In una ciotola separata, unire il latte e la panna fino a che liscio. Aggiungere il caffè e mescolate bene fino alla dissoluzione. Sbattere le uova, il burro fuso e la vaniglia. Aggiungere il composto umido agli ingredienti secchi, mescolando delicatamente fino ad ottenere una pastella leggermente grumoso, ma senza grandi ciuffi di farina. -Se è ​​un po 'di pastella liquida, aggiungere un cucchiaio o due di farina. Mi piace il mio trasferimento pastella per un misurino o qualcos'altro con un beccuccio, per facilitare la cottura.
-Che la pastella sedersi mentre si pre-riscaldare la vostra piastra. Quando piastra è caldo, goccia pastella in porzioni desiderato (1 / 4 tazza di dimensioni normali frittelle) sulla piastra unta. Quando bolle salire e bordi guardare cotto, capovolgere delicatamente per cuocere l'altro lato. Una volta che le frittelle sono cotte, trasferimento in un piatto. Continuare con l'impasto rimanente fino a cottura.
-Per servire, dollop una generosa quantità di crema fra strati di frittelle. Top con più panna, e poi superiore con cioccolato a scaglie, o una leggera spolverata di cacao in polvere setacciato.
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6 comments:

angioletto said...

It looks very tasty! I often make Italian Tiramisù with gorgeous mascarpone cheese, but I would like to do this. Can you kindly translate tablespoons,teaspoons and cups in weight measures? and how to substitute baking powder, baking soda and sour cream? :(
Thanx so much

Nesrine said...

Ti Ho mandato la traduzione ... cheers :)

Letizia said...

Wow! I'm speechless, these look incredible and it's such a creative idea! I will definitely try these, thank you for sharing and happy holidays to you and yours xoxo

Cathy Pieroz said...

Wow this might be the best recipe I've ever seen. I cannot wait to try these on Sunday morning. Thank you so much for sharing such a tasty recipe mmm :) - Cathy Pieroz at Ray White Alexandra Hills

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Anonymous said...

very thanks for sharing this recipe>>>> I tried it ... woooowww it is very very delicious.
I actually reduce the amount of coffee to less than a half and it was tasty.

thank you again

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