Espresso martini pancakes
Nutrition and extra info
Nutrition: per serving
Ingredients
Baking powder
bay-king pow-dah
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Milk
mill-k
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the toppings
Vodka
vod-ka
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
Method
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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