Name: Tiramisu pancakes
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tub mascarpone; 1 tbsp icing sugar; 2 tbsp kahlua; 1 tsp vanilla; for frying butter; to serve chocolate-covered coffee beans; 225g plain flour; 1 tbsp baking powder; 2 tsp instant espresso powder; 2 eggs; 25g butter, melted and cooled; 200ml whole milk; 85g soft brown sugar; 3 tbsp cocoa powder; 2 tsp espresso powder; 1 tsp vanilla extract

1 tub mascarpone
1 tbsp icing sugar
2 tbsp kahlua
1 tsp vanilla
for frying butter
to serve chocolate-covered coffee beans

COFFEE PANCAKES

225g plain flour
1 tbsp baking powder
2 tsp instant espresso powder
2 eggs
25g butter
melted and cooled
200ml whole milk

MOCHA SYRUP

85g soft brown sugar
3 tbsp cocoa powder
2 tsp espresso powder
1 tsp vanilla extract

Method

step 1
To make the pancakes put the flour, baking powder and espresso powder in a bowl and stir together. In a different bowl, whisk together the eggs, melted butter and milk. Gradually stir the wet mix into the dry to make a batter. Leave to sit while you make everything else.
step 2
To make the mocha syrup, put the sugar, cocoa powder and espresso powder in a pan with 100ml water and heat, whisking, until glossy and sugar has melted. Stir in the vanilla.
step 3
Mix the mascarpone with the icing sugar, Kahlúa and vanilla.
step 4
Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick American-style pancake (about 10cm diameter). Wait for about a minute until the surface starts to form bubbles and has set, then flip the pancake over and cook until golden.
step 5
Remove to a plate, then brush the pan with more butter and repeat with the rest of the pancake batter (you might need to adjust the heat as you cook the pancakes).
step 6
To serve, make a pancake tower (putting a dollop of mascarpone between each one) and drizzle with the mocha syrup. Add a few chocolate covered coffee beans to decorate.