Sheet pan tiramisu pancakes

By Shahir Massoud
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  • 4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup cornstarch
  • 2.5 tablespoons baking powder
  • 1/4 cup instant coffee
  • 1 1/2 teaspoon salt
  • 1 tablespoon cinnamon

Wet ingredients:

  • 4 eggs
  • 3 cup buttermilk
  • 1 cup cold coffee
  • 1 tablespoon vanilla
  • 2/3 cup butter, melted

Mascarpone whipped cream:

  • 454 grams mascarpone
  • 1.5 cup whipping cream
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  • White chocolate (grated with a microplane)
  • Maple syrup


  1. Whisk together all dry ingredients. Then mix all wet ingredients in separate bowl. Slowly add the wet to the dry and mix to incorporate, being mindful not to over-mix!
  2. Pour batter into two sheet trays - each lined with parchment and with a good amount of butter spread on the bottom (for colour and to prevent sticking!)
  3. Place in 425 F oven for five to six minutes. Remove. Cut into squares or use a circle mold to cut out perfect little pancake circles (I love this presentation)... can broil for one minute right before serving.
  4. Dollop mascarpone whipped cream in between layers of pancakes. Garnish with shaved white chocolate, dusting of cinnamon, and maple syrup. 


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