Espresso Martini Pancakes



200 g all-purpose flour
1 tbsp espresso powder
1 tbs baking powder
1 tbsp granulated sugar
200 ml whole milk
image10 dashes ANGOSTURA® cocoa bitters
3 eggs
25 g melted butter
For Topping
100 ml espresso reduction
3 tbsp granulated sugar
image10 dashes ANGOSTURA® cocoa bitters
150 g cream cheese
50 g yoghurt
1 tbsp dark rum
40 g chocolate shavings


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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