Coffee Pancakes
Ingredients
- 2 tablespoons instant coffee ⓘ
- 1 1/3 cups self-raising flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon bicarbonate of soda ⓘ
- 1 tablespoon caster sugar ⓘ
- 1 egg ⓘ
- 200 g Greek yogurt, plus extra ⓘ
- Greek yogurt, to serve ⓘ
- 200 ml milk ⓘ
- 40 g unsalted butter, melted, plus extra ⓘ
- unsalted butter, to brush ⓘ
Instructions
- Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
- Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
- In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
- Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
- Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
- Dust with icing sugar.
Nutrition & Diet Analysis (per serving)
852
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).