Coffee & Amaretto Mini Pancake Stack

Serves 4
Total Time
27 Minutes
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
Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

Dust with a little coffee and serve.

Recipe courtesy of

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