Espresso martini pancakes recipe | Good Food

Pancakes with cream and chocolate coffee beans on plate with fork

200g self-raising flour
1 tbsp instant coffee
mixed with 1 tbsp boiling water
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
3 eggs
25g butter
melted, plus extra for frying

For the toppings

100ml espresso-strength coffee
4 tbsp caster sugar
25ml coffee liqueur
130g mascarpone
70g 0% fat Greek yogurt
1 tbsp vodka
4 tbsp icing sugar
40g chocolate-coated coffee beans
or chocolate shavings

Method

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.