• Serves 4:
  • For the cream:
  • 75 grams mascarpone cheese
  • 125 milliliters double cream
  • 1 tablespoon strong coffee
  • 1 tablespoon maple syrup
  • For the syrup:
  • 60 milliliters maple syrup
  • 75 grams softened butter
  • 2 tablespoons strong coffee
  • For the pancakes:
  • 175 grams plain flour
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 180 milliliters milk
  • 60 milliliters sour cream
  • 2 medium eggs
  • 30 grams butter, melted
  • 1 teaspoon vanilla
  • 1 tablespoon strong coffee


  1. In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then add the milk, sour cream, coffee, eggs, melted butter and vanilla. Mix together thoroughly so there are no lumps in your batter.
  2. Put a frying pan on a medium heat and add a knob of butter. Once melted add the batter in batches for your pancakes. When bubbles start to appear on the surface and the edges look cooked, gently flip to cook the other side. Once the pancakes are cooked, transfer to a plate. Repeat until all of your batter is used up.
  3. To serve, layer your pancakes with a generous dollop of the cream mix and a drizzle of the syrup. Repeat until you have a stack of pancakes and then top with a light dusting of sifted cocoa powder.