Coffee and amaretto mini pancake stack
Author: British Lion eggs (www.egginfo.com/recipes)
Ingredients
- For the pancakes:
- 140g plain flour
- 1tbsp cocoa powder
- 1tsp baking powder
- 2tbsp icing sugar
- 2 medium eggs
- 125ml milk
- A little oil for frying
- For the filling:
- 2tsp instant coffee, plus extra to serve
- 3tbsp amaretto
- 3tbsp icing sugar
- 250g mascarpone
- 300g raspberries
Method
- In a large jug, gently whisk together the pancake ingredients until smooth. Leave to stand for 10 mins.
- Heat a large frying pan over a medium heat and brush with oil. Add heaped tablespoons of pancake batter, spacing them a few centimetres apart. Repeat to fit 3-4 pancakes in the pan. Cook for approx. 1 min until bubbles appear on the surface, flip the pancakes, and cook for a further 30 secs. Repeat with remaining mixture to make approx. 20 pancakes.
- In a large bowl, mix the coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.
- Spread a heaped teaspoon 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.
