Espresso martini pancakes
Nutrition and extra info
Nutrition: per serving
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the toppings
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
Simmer the espresso coffee, caster sugar and coffee liqueur in a small pan until thick and syrupy, about 5-10 mins. Set aside to cool.
Whisk all of the pancake ingredients together in a large bowl until smooth.
Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep warm in the oven while you cook the rest.
Beat the mascarpone, yogurt, vodka and icing sugar together with a whisk until smooth. To serve, stack the pancakes with the mascarpone mixture in between them, then finish with a final dollop on top. Drizzle over the coffee syrup, and top with the coffee beans or chocolate shavings.
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