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 cooking the pancakes
For the filling:
• 3 tbsp amaretto
• 2 tsp instant coffee, plus extra to serve
• 3 tbsp icing sugar
• 250g mascarpone
• 300g raspberries
Serves 4
Preparation time: 15 minutes
Cooking time: 12 minutes
Coffee and Amaretto Pancake Stack
Indulge in all things pancake this Shrove Tuesday (21st February) with this decadent dish suitable for brunch, a teatime treat or after-dinner dessert.
In a large jug, gently whisk together all the pancake ingredients (except the oil) 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, spaced a few centimetres apart, fitting 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, then flip or turn and cook for a further 30 seconds. Repeat with the remaining mixture to make about 20 pancakes in total.
In a large bowl mix together the 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 2 layers in each stack. Top with a dollop of the coffee mixture and an extra raspberry, then dust with a little coffee.
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