Author: British Lion eggs (www.egginfo.com/recipes)
For the pancakes:
140g plain flour
1tbsp cocoa powder
1tsp baking powder
2tbsp icing sugar
2 medium eggs
A little oil for frying
For the filling:
2tsp instant coffee, plus extra to serve
3tbsp icing sugar
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.