Espresso martini pancakes
Ingredients
- Step 1 200g self-raising flour
- Step 2 1 tbsp instant coffee mixed with 1 tbsp boiling water
- Step 3 1 tsp baking powder
- Step 4 1 tbsp golden caster sugar
- Step 5 ½ tsp vanilla extract
- Step 6 200ml milk
- Step 7 3 eggs
- Step 8 25g butter , melted, plus extra for frying
- Step 9 100ml espresso-strength coffee
- Step 10 4 tbsp caster sugar
- Step 11 25ml coffee liqueur
- Step 12 130g mascarpone
- Step 13 70g 0% fat Greek yogurt
- Step 14 1 tbsp vodka
- Step 15 4 tbsp icing sugar
- Step 16 40g chocolate-coated coffee beans , or chocolate shavings
Calories: 712
Carbohydrate: 90 g
Protein: 16 g
Fat: 29 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Breakfast
Brunch
Anna Glover
Breakfast
Brunch
Calcium
Cocktail
coffee
Espresso martini
Indulgent
Pancake
Vegetarian
Directions
- Step 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.
- Step 2 Whisk all of the pancake ingredients together in a large bowl until smooth.
- Step 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.
- Step 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.
- Step 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.