Created in partnership with Wholesale Club!

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Serving Size: 10-12 pancakes

Ingredients

For the mascarpone topping:
¾ cup whipping cream
3 tbsp sugar
1 tsp vanilla extract
4-oz mascarpone

To assemble:
Butter or margarine, for cooking pancakes
Coco powder, for garnish
Kahlua or espresso, optional for garnish

For the coffee pancakes:
2 cups No Name all-purpose flour
¼ cup sugar
4 tsp baking powder
¼ tsp baking soda
½ tsp salt

1 ¾ cup milk

1 1/2 tbsp instant coffee

1 egg

¼ cup unsalted butter, melted

Method

Make the pancake batter: In a large bowl, combine No Name all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to combine. In a small bowl, combine milk, instant coffee, and egg. Stir until instant coffee is mostly dissolved, this is your wet mix. Add half the wet mix and ¼ cup melted butter to the large bowl. Stir until combined and smooth. Add remaining wet mix and stir until smooth.

Cook the pancakes: Heat a sauté pan over medium heat. Add 1 tsp butter or margarine. Pour about ¼ cup of batter over top of butter. Cook for about 1-2 minutes, or until golden brown. Flip and cook for another 1-2 minutes. Once pancake is golden brown on both sides, set aside on a plate. Repeat with remaining batter.

Make the mascarpone topping: In a bowl, combine whipping cream, sugar, and vanilla. Whisk vigorously until stiff peaks have formed. Add mascarpone and whisk slowly to combine. Set aside.

Assemble tiramisu pancakes: Stack 3-4 pancakes on a plate. Top with a very large scoop of mascarpone topping. Dust with cocoa powder. Optional: drizzle with Kahlua or espresso.