ESPRESSO MARTINI PANCAKES

INGREDIENTS

200 g all-purpose flour

1 tbsp espresso powder

1 tbs baking powder

1 tbsp granulated sugar

200 ml whole milk

10 dashes ANGOSTURA® cocoa bitters

3 eggs

25 g melted butter

100 ml espresso reduction

3 tbsp granulated sugar

10 dashes ANGOSTURA® cocoa bitters

150 g cream cheese

50 g yoghurt

1 tbsp dark rum

40 g chocolate shavings

Serves: 3 persons

METHOD

Whisk all the pancake ingredients together in a large bowl, until smooth.
Let it sit for half hour.
Melt a small amount of butter in a medium non-stick frying pan over medium heat. Pour 2 tbsp of the mixture into the pan and cook for 2 minutes, gently flip the pancake
when you see small amount of bubbles forming on the surface.

For the topping:

Beat the cream cheese, yoghurt, rum, sugar and bitters together with a whisk until smooth. To serve, stack the pancakes with the cream cheese mixture in between them. Top with a dollop of the cream cheese mixture, a drizzle of espresso syrup and chocolate shavings.

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