For the toppings

  • 100ml espresso-strength coffee
  • 4 tbsp caster sugar
  • 25ml coffee liqueur
  • 130g mascarpone
  • 70g 0% fat Greek yogurt
  • 1 tbsp vodka
  • 4 tbsp icing sugar
  • 40g chocolate-coated coffee beans, or chocolate shavings


  • STEP 1

    Simmer the espresso coffee, caster sugar and coffee liqueur in a small pan until thick and syrupy, about 5-10 mins. Set aside to cool.

  • STEP 2

    Whisk all of the pancake ingredients together in a large bowl until smooth.

  • STEP 3

    Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.

  • STEP 4

    Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep warm in the oven while you cook the rest.

  • STEP 5

    Beat the mascarpone, yogurt, vodka and icing sugar together with a whisk until smooth. To serve, stack the pancakes with the mascarpone mixture in between them, then finish with a final dollop on top. Drizzle over the coffee syrup, and top with the coffee beans or chocolate shavings.

Goes well with


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