Pancakes with cream and chocolate coffee beans on plate with fork

Espresso martini pancakes

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal712
  • fat29g
  • saturates17g
  • carbs90g
  • sugars50g
  • fibre3g
  • protein16g
  • salt1.17g
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  • 200g self-raising flour
  • 1 tbsp instant coffee mixed with 1 tbsp boiling water
  • 1 tsp baking powder
    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…

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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


  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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Comments, questions and tips

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26th Feb, 2020
Wouldn't make these again, were way too sickly and overpowering - couldn't finish one!
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