Espresso & Chocolate Icecream Pancakes




12 Marcel’s Happy Pancakes

500ml warm Espresso

250g Mascarpone Cream Cheese

200g best quality Dark Chocolate, chopped

6 tbsp Icing Sugar

2 tsp Vegetable Oil

1 x 470ml tub Oob Organic Double Chocolate Ice-Cream


Gently melt 150g of the chopped chocolate with the vegetable oil. Reserve the remaining chocolate.

Warm 6 of the hotcakes according to the packet instructions. Allow to cool a little.

Place a hotcake in the centre of a plate. Spoon over a sixth of the mascarpone cheese and then sprinkle with some of the reserved chopped chocolate and one tablespoon of icing sugar.

Dip a cold hotcake into the warm coffee mixture for 3 seconds and then place on top of the mascarpone and chocolate.

Top with a ball of ice-cream and drizzle with the chocolate sauce.