Espresso Martini Pancakes

• self-raising flour↗200g g
• instant coffee↗1 tbsp tbsp

  mixed with 1 tbsp hot water

• baking powder↗1 tsp tsp
• golden powdered sugar↗1 tbsp tbsp
• vanilla extract↗½ tsp tsp
• milk↗200ml ml
• eggs↗3
• butter↗25g g

  melted, plus extra for frying

• espresso coffee (strong)↗100ml ml
• powdered sugar↗4 tbsp tbsp
• coffee liqueur↗25ml ml
• mascarpone↗130g g
• Greek yogurt 0% fat70g g
• vodka↗1 tbsp tbsp
• powdered sugar↗4 tbsp tbsp
• кава боби в шоколаді40g

  або шоколадна стружка

Step-by-step instructions

1. 1

   Simmer espresso coffee, powdered sugar and coffee liqueur in a small saucepan until the mixture thickens and becomes syrupy, about 5‑10 minutes. Set aside to cool.

2. 2

   Whisk all pancake ingredients in a large bowl until smooth.

3. 3

   Heat a small amount of butter in a large non‑stick skillet over medium‑low heat and cook, once the butter melts and foams, pour 2 tbsp of batter into the pan and shape a circle 8‑9 cm in diameter with the back of a spoon. Depending on pan size, you can cook 2‑3 pancakes at once. Fry 2‑3 minutes on the first side, then flip and fry another minute.

4. 4

   Preheat the oven to the lowest temperature. Place the cooked pancakes on a tray and keep them warm in the oven while you finish the rest.

5. 5

   Whisk together mascarpone, yogurt, vodka and powdered sugar until smooth. To serve, spread the pancakes with the mascarpone mixture, add another layer on top, drizzle with coffee syrup and garnish with chocolate‑covered coffee beans or chocolate shavings.