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Ingredients
200g self raising flour
2 eggs
100ml milk
80g melted butter
2 tbsp maple syrup
4 tbsp drinking chocolate (for sprinkling)
80 ml strong coffee (I used double shot espresso)
100g cream cheese (mascarpone if you can get it)
80g castor sugar
300ml whipping cream, whipped to stiff peak’s
Method
Mix together the flour, eggs, milk, butter and maple syrup until a nice thick batter is formed, and allow to rest in the fridge for about half an hour.
Pour the coffee and castor sugar into the cream cheese and mix until well combined, then stir in half the whipped cream.
Spoon 10cm rounds of batter into a non stick fry pan and cook both sides until lightly golden.
Once all your pancakes are cooked place one onto a plate, spoon over a good dollop of the coffee infused cream cheese place another pancake on top followed by a piping of cream and a good sprinkle of drinking chocolate
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