Coffee and amaretto mini pancake stack
Serves 4 Prep: 15 mins Cook: 12 mins
For the pancakes... 140g plain flour 1 tbsp cocoa powder 1 tsp baking powder 2 tbsp icing sugar 2 medium 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
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.