Espresso martini pancakes recipe

Method

1. Mix 250g self-raising four with 1½ tsp baking powder and a pinch of salt. Dissolve 1½ tbsp instant espresso powder in 1 tbsp boiling water, then whisk in 30g melted butter, 2 large eggs and 275ml milk. Whisk into the flour mixture to give a thick, mostly smooth batter (don’t overmix).
2. Heat a nonstick frying pan over a low-medium heat and spray with vegetable oil spray. In batches, spoon 1 heaped tbsp batter per pancake into the pan. Cook for 2-3 mins until bubbling. Flip and cook for 1-2 mins until golden. Repeat for 12 pancakes, spraying the pan with oil between each batch.
3. Divide between plates. Meanwhile, whip 80ml whipping cream to stiff peaks. Whisk in 120g mascarpone, 60g sieved icing sugar and 4 tsp coffee liqueur (or cooled espresso) until thick. Spoon over the pancake stacks. Drizzle with ½-1 tbsp coffee liqueur, to taste, and grate over a little dark chocolate, if you like, to serve.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.