Heavenly: Espresso Martini Pancakes

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: espresso Martini pancakes with Angostura cocoa bitters.

We often talk about Angostura bitters, as it is an essential ingredient if you ever make cocktails at home. But it also comes in handy in the kitchen, because did you know that you can also roast very tasty nuts with this herbal bitter? Super handy stuff, and there was great fun when we discovered that the company has come out with a new variant. And certainly the chocolate lovers among us were quite enthusiastic about this.

Angostura cocoa bitters. Or rather the other way around: in English cocoa bitters, but in any case a great celebration for everything that benefits from the earthy addition of a hint of cocoa. This is now going to be a standard part of the espresso Martini, but since lunchtime was still a bit too early for that, we chose today for a somewhat ‘fluffy’, soft derivative of it: these delicious fluffy espresso Martini pancakes.

Here's how to make the espresso martini pancakes with Angostura® cocoa bitters

1. Mix all pancake ingredients with a whisk in a large bowl.
2. Let it rest for a moment.
3. Melt a bit of butter in a non-stick frying pan over medium heat.
4. Pour half a ladle of batter into the pan, see how many fit in your pan at once.
5. Let it cook for about 2 minutes, until you see several small bubbles forming on the top and then flip the pancakes.
6. Let them cook for another 2 minutes on the other side and let them rest on a plate.
7. Mix the cream cheese, yogurt, vodka or rum, sugar, and cocoa bitters with a whisk until smooth.
8. You can make a stack of pancakes with a layer of the cream-yogurt mixture in between, or just spoon a dollop of it on a few pancakes per plate.
9. Finally, drizzle some espresso syrup over it. Yum!

By the way, we made a slightly smaller amount, but that didn't make it any less festive.