Espresso & Chocolate Icecream Pancakes

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  • 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.