Coffee and amaretto mini pancake stack

  • Serves: 4
  • Prep: 15 mins
  • Cook: 12 mins
  • ★ ★ ★ ☆ ☆

Ingredients

  • For the pancakes...

  • 140g plain flour

  • 1 tbsp cocoa powder

  • 1 tsp baking powder

  • 2 tbsp icing sugar

  • 2 medium British Lion eggs

  • 125ml milk

  • 1 tbsp sunflower oil

  • For the filling...

  • 3 tbsp amaretto

  • 2 tsp instant coffee, plus extra to serve

  • 3 tbsp icing sugar

  • 250g mascarpone

  • 300g raspberries

Method

  • In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.
  • Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make about 20 pancakes in total.
  • In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.
  • Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to two layers in each stack.
  • Dust with a little coffee and serve.

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★ ★ ★ ☆ ☆

3.3 / 5 rating (14 votes)

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