Coffee & Amaretto Mini Pancake Stack |
Favourites 1
Total Time: 27 Minutes
Serves 4


For the pancakes:
  • 140g of plain flour
  • 1 tbsp of cocoa powder
  • 1 tsp of baking powder
  • 2 tbsp of icing sugar
  • 2 medium British Lion eggs
  • 125ml of milk
  • 1 tbsp of sunflower oil
For the filling:
  • 3 tbsp of amaretto
  • 2 tsp of instant coffee, plus extra to serve
  • 3 tbsp of icing sugar
  • 250g of mascarpone
  • 300g of 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.

Recipe courtesy of

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