Coffee and Amaretto Pancake Stack

Jan 18, 2023 | Dessert, Featured Articles, Recipes


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

Jan 18, 2023 | Dessert, Featured Articles, Recipes

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.

Have you tried this recipe?

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