Coffee Pancakes
Indulge in the perfect marriage of your morning brew and breakfast classic with these incredibly fluffy coffee-infused pancakes. Each bite offers a rich, sophisticated espresso flavor balanced by a touch of sweetness and a velvety texture that melts in your mouth.
Prep
10m
Cook
15m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 180 g | All-purpose flour |
| 3 tbsp 37.5 g | Granulated sugar |
| 1 tbsp 12 g | Baking powder |
| 0.5 tsp 3 g | Fine sea salt |
| 1 tsp 2 g | Instant espresso powder |
| 1 cup 240 ml | Whole milk |
| 0.25 cup 60 ml | Strong brewed coffee (room temp) |
| 1 1 unit | Large egg |
| 3 tbsp 45 g | Unsalted butter (melted and cooled) |
| 1 tsp 5 ml | Vanilla extract |
2 Method
Step 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, sea salt, and instant espresso powder until well combined.
Step 2. In a separate medium bowl, whisk the egg, then stir in the milk, cooled brewed coffee, melted butter, and vanilla extract.
Step 3. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined; do not overmix, as small lumps are necessary for fluffiness.
Step 4. Let the batter rest for 5 to 10 minutes. This allows the flour to hydrate and the leavening agents to activate.
Step 5. Heat a non-stick griddle or large skillet over medium heat. Lightly grease with a small amount of butter or oil.
Step 6. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
Step 7. Flip carefully and cook for an additional 1-2 minutes until the bottom is golden brown and the pancake is cooked through.
Step 8. Serve immediately with maple syrup, whipped cream, or a dusting of cocoa powder.
💡 Chef's Tips
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Use high-quality instant espresso powder rather than instant coffee for a deeper, more refined flavor.
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Ensure your brewed coffee is at room temperature before adding to the wet ingredients to prevent the egg from scrambling.
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For a 'Mocha' version, fold in 1/2 cup of mini chocolate chips right before cooking.
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To keep pancakes warm while cooking in batches, place them on a wire rack over a baking sheet in a 200°F (95°C) oven.
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