Coffee and amaretto mini pancake stack

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

1. In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.

2. 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.

3. In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.

4. 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.

5. Dust with a little coffee and serve.

Our thanks to www.eggrecipes.co.uk for providing this recipe.

Visit our dessert recipe section for more great pudding ideas.