Tiramisu Pancakes

1. In a large bowl, whisk together the plain flour, baking powder, fine sea salt, and 3.5 tbsp caster sugar until evenly distributed.

2. In a separate bowl, combine the buttermilk, whole milk, whole eggs, cooled espresso, and melted butter; whisk until the mixture is smooth.

3. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine, do not over‑mix.

4. Heat a non‑stick skillet over medium heat (about 350°F/350°F) and lightly brush with oil.

5. Ladle batter onto the skillet, cooking each pancake for 3–5 minutes per side, or until golden brown and a toothpick inserted in the center comes out clean. Work in batches to avoid overcrowding, and keep finished pancakes warm under a clean kitchen towel.

6. While the pancakes are cooking, prepare the tiramisu cream: beat the egg yolks with 3 tbsp caster sugar until the mixture becomes pale, thick, and fluffy.

7. Add the mascarpone cheese, optional Baileys, and a pinch of salt to the yolk mixture; whisk until smooth and homogeneous.

8. In a clean bowl, whisk the egg whites until soft peaks form, then gradually add the remaining 3 tbsp caster sugar and continue whisking until stiff, glossy peaks develop.

9. Gently fold the whipped egg whites into the mascarpone‑yolk mixture, preserving as much air as possible for a light, airy cream.

10. To serve, stack the warm pancakes on plates, spoon generous dollops of the tiramisu cream over each stack, and dust with cocoa powder and grated chocolate to taste.

11. Allow the cream to melt slightly into the hot pancakes for a luscious texture, then enjoy immediately.