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Pancakes with cream and chocolate coffee beans on plate with fork

Espresso martini pancakes

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Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give your brunch a caffeine boost with our espresso martini pancakes. This boozy, cocktail-inspired breakfast treat is perfect for entertaining friends

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal712
fat29g
saturates17g
carbs90g
sugars50g
fibre3g
protein16g
salt1.17g
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Ingredients

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.

Goes well with

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Overall rating

Rating: 3 out of 5.4 ratings
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