If tiramisu were a pancake, this is what it would taste like. We've had it on the menu since year three and it gets ordered most often by tables that came in just for coffee.
The pancakes get a generous brush of strong espresso while they're still warm — the same shot we'd pull for a cortado, slightly cooled, applied with a pastry brush so the bread soaks but doesn't drown. That step is what gives the pancake its tiramisu identity.
The mascarpone cream is mascarpone, a touch of heavy cream, a small amount of sugar, and a tiny splash of dark rum (optional — you can tell us to leave it out). It's whipped until soft and spreadable. We layer it between each pancake.
The top gets a heavy dust of high-quality cocoa powder — Valrhona if we can get it — and a scatter of dark chocolate shavings. No syrup. The pancake doesn't need it.
$19. Pair it with a black coffee. It's the right thing to do.
