- 200g self-raising flour
- 1 tbsp instant coffee mixed with 1 tbsp boiling water
- 1 tsp baking powder
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. While cow…
- 3 eggs
- 25g butter, melted, plus extra for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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
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.
Whisk all of the pancake ingredients together in a large bowl until smooth.
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.
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.
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.