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.