Recipe: espresso martini pancakes (yes!) with Angostura cocoa bitters

We regularly talk about Angostura bitters, because they’re an essential ingredient if you occasionally make cocktails at home. But they’re also very useful in the kitchen, because did you know that you can use this herbal bitter, for example, to roast delicious nuts? Super handy stuff, so we were thrilled to discover that the company had come up with a new variety. And the chocolate lovers among us were especially excited about it!

Angostura cacao bitters! Or the other way around, cocoa bitters in English, but either way, it’s a huge treat for anything that benefits from the earthy addition of a hint of cacao. It’s now a standard ingredient in our espresso martini, but since lunchtime was still a little too early for that, today we opted for a somewhat ‘padded’, softer variation: these delicious fluffy espresso martini pancakes!

How to make espresso martini pancakes

• Whisk all the pancake ingredients together in a large bowl.
• Let the batter rest for a moment.
• Melt a little butter in a non-stick frying pan over medium heat.
• Pour half a ladleful of batter into the pan, depending on how many fit in your pan at once.
• Cook for about 2 minutes, until several small bubbles form on the surface, then flip the pancakes.
• Cook for another 2 minutes on the other side and let them rest briefly on a plate.
• Whisk the cream cheese, yogurt, vodka or rum, sugar and cacao bitters until smooth.
• You can make a stack of pancakes, adding a layer of the cream-and-yogurt mixture between each one, or simply spoon a dollop onto a few pancakes on each plate.
• Finally, drizzle over some espresso syrup. Yum!!

Incidentally, we made a slightly smaller quantity. But that didn’t make it any less festive!

Also read:

• Perfect for a picnic or drinks: Angostura onion dip
• 10 top tips for perfect pancakes
• 6 of the best boozy iced coffees right now