Espresso martini pancakes

Nutrition and extra info

  • Vegetarian
  • Nutrition: per serving

  • kcal712
  • fat29g
  • saturates17g
  • carbs90g
  • sugars50g
  • fibre3g
  • protein16g
  • salt1.17g
  • Ingredients
  • Method
  • Ingredients

  • 200g self-raising flour
  • 1 tbsp instant coffee mixed with 1 tbsp boiling water
  • 1 tsp baking powder

    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…

  • 1 tbsp golden caster sugar
  • ½ tsp vanilla extract
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs
  • 25g butter, melted, plus extra for frying



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • For the toppings

  • 100ml espresso-strength coffee
  • 4 tbsp caster sugar
  • 25ml coffee liqueur
  • 130g mascarpone
  • 70g 0% fat Greek yogurt
  • 1 tbsp vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 4 tbsp icing sugar
  • 40g chocolate-coated coffee beans, or chocolate shavings
  • Method

    1. 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.

    2. Whisk all of the pancake ingredients together in a large bowl until smooth.

    3. 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.

    4. 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.

    5. 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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