6 Serves
96 Mins
Preheat your oven to 175°C and prepare a baking pan by lining it with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
205 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
402 mg / 4,700 mgSodium
661 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
16 g / 20 gCholesterol
77 mg / 300 mgCaffeine
40 mgNet Carbs
72 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, use a hand mixer to cream the butter and sugar until light and fluffy.
Beat the eggs into the butter mixture, then gradually combine the wet ingredients with the dry ingredients until just incorporated.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Once cooled, layer the pancake slices with a mixture of mascarpone-style cream and espresso, then dust the top with cocoa powder before serving.
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Italian