1 tbsp instant coffee
155g self raising flour
1 tsp baking powder
10g caster sugar
2 medium eggs
1 tbsp melted Kerrygold butter
1 tbsp cocoa powder
100g dark chocolate
125ml single cream
For the chocolate sauce, place the chocolate in a bowl.
Gently heat the cream and butter until the butter is melted.
Pour this over the chocolate and mix until melted, set aside.
For the pancakes, place 90ml of milk in a saucepan and heat.
To the warm milk add the coffee and dissolve. Top up with the remaining milk and set aside.
Place the flour, cocoa, baking powder and sugar in a bowl, add the eggs, melted butter and the room temperature coffee milk mixture.
Whisk until you have a smooth batter.
Place a pan over medium-low heat and add a drizzle of oil and melted butter.
Spoon on some pancake batter (approx. 4.5” round) and cook for 1 minute on each side.
Once all the pancakes are cooked, serve in a stack, drizzle with the chocolate sauce and top with mascarpone and grated chocolate and cocoa.