• Serves: 4

• Prep: 15mins

• Cook: 12mins

Ingredients

• 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 the filling...

• 3 tbsp amaretto

• 2 tsp instant coffee, plus extra to serve

• 3 tbsp icing sugar

• 250g mascarpone

• 300g raspberries

Method

• In a large jug, gently whisk together all pancake ingredients 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 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.

• In a large bowl mix 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 two layers in each stack.

• Dust with a little coffee and serve.

British Lion eggs

eggrecipes.co.uk