Coffee and amaretto mini pancake stack

Coffee and amaretto mini pancake stack
  • 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
  1. In a large jug, gently whisk together the pancake ingredients until smooth. Leave to stand for 10 mins.
  2. 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.
  3. In a large bowl, mix the coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.
  4. 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.
  5. Dust with a little coffee, and serve.


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