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Take a look at our must-try boozy chocolate pancakes with Baileys coffee cream & drizzled with Baileys syrup
200g self raising flour
2 tbsp cocoa powder
1 tsp baking powder
1 tbsp golden caster sugar
1.5 tsp vanilla extract
200ml milk
3 eggs
25g butter [And a bit extra for frying]
100ml espresso-strength coffee
4 tbsp caster sugar
25ml Baileys
130g mascarpone
70g 0% fat greek yogurt
1 tbsp icing sugar
1 tbsp Baileys
40g chocolate to grate
Recipe
To begin, add your syrup ingredients to a small pan & simmer on a low heat for 5-10 minutes.
The mixture should be thick and syrupy. Once done, set aside to cool.
Next, add all of the pancake ingredients into a large bowl & whisk together until the mixture is smooth.
Once your mixture is combined, melt a knob of butter into a large non-stick frying pan over a low heat, until it’s melted & foaming.
Then using a medium sized pastry cutter pour 2 tbsp of the pancake batter into the centre.
If you’d rather go free-hand instead of using a pastry cutter, use the back of a spoon to shape it into a round disk.
Cook each pancake for 2-3 minutes & repeat with the rest of your batter.
Once your pancakes are done place them into a warming drawer to keep warm.
Meanwhile start to make your cream by adding all the ingredients into a bowl & whisk until fluffy & smooth.
To serve, stack each pancake and add a generous dollop of cream between each layer.
Repeat this until you have used all the cream, leaving a generous dollop on the very top.
Generously drizzle your syrup on top & finish with some grated chocolate.
Serve & enjoy!
