Cof­fee and amaretto mini pan­cake stack

Serves 4 Prep: 15 mins Cook: 12 mins

Your Chickens - - Feature | Recipe -

IN­GRE­DI­ENTS

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

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.

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