The perfect Pancake day pud…this wonderfully boozy, indulgent stack is too good to miss. We’ve used our Limekiln Espresso for a delicious smooth, full-bodied base, and balanced brighter notes to cut through the creamy filling – perfection! Why not give it a go, you’ll be sure to impress!
Serves 4 (depending on your appetite…)
Espresso Drop Scone Pancakes
- 175g self-raising flour
- 1 tsp baking powder
- 35g caster sugar
- 1 free range egg
- 200ml milk
- 1 Chilled Double Shot Reads Limekiln Espresso
- Oil for greasing
Filling
- 250g tub mascarpone
- 1 tbsp icing sugar
Drizzle
- 1 tbsp Kahlua
- 2 Chilled Double Shots Reads Limekiln Espresso
- (Alternatively you could brew a Moka pot, or intense – slow dripped filter)
- 1 tbsp golden syrup Chopped Walnuts (optional)
Start off by making your pancake batter. Combine all dry ingredients, crack in your egg and gradually pour in the milk, continuously whisking, to prevent any lumps, producing a thick batter. Once smooth, pour in your chilled Espresso, and pop in the fridge.
To make your filling, simply combine creamy mascarpone, with 1 tbsp icing sugar.
And finally, for your all important drizzle – combine Kahlua, chilled Espresso and golden syrup in a jug.
Once all elements are prepared, start by making your drop scones. Grease, and heat up your non-stick pan. Drop tablespoonfuls into your hot pan, spaced apart to allow for them to spread. As bubbles appear on the surface, flip and cook the other side until golden brown and cooked through. Cool your pancakes for 10 minutes or so, just to take the heat off them before stacking.
Now for the best bit! Layer your stack Pancake + Filling + Pancake + Filling, as high as you like, then drizzle generously with the delicious boozy Espresso, and finally top with chopped walnuts for some extra crunch.
A little something extra? Why not grate some dark chocolate on top…
