Coffee Pancakes Food

PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER

Pancakes with Warm Maple Syrup & Coffee Butter image

Provided by Richard Blais

Categories Coffee Breakfast Brunch Fall Spring Summer Winter Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

2 cups high-quality store-bought pancake mix (such as Robby's pancake mix)
1/4 cup all-purpose flour
2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup brewed coffee
6 tablespoons unsalted butter, softened
Pure maple syrup, warmed, for serving
Sliced fresh strawberries or blueberries, sprinkled with sugar, for serving

Steps:

1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.

COFFEE PANCAKES

Coffee Pancakes image

Make and share this Coffee Pancakes recipe from Food.com.

Provided by Sonya01

Categories Breakfast

Time 25m

Yield 10 pancakes

Number Of Ingredients 12

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
icing sugar, to dust

Steps:

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 Facts : Calories 115.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 32.5, Sodium 328.2, Carbohydrate 15.1, Fiber 0.5, Sugar 1.3, Protein 3.1

COFFEE CREAMER PANCAKES

Coffee Creamer Pancakes image

Make and share this Coffee Creamer Pancakes recipe from Food.com.

Provided by muffyn

Categories Breakfast

Time 20m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

3 eggs
1 1/2 cups flavored coffee creamer (I prefer the vanilla and the holiday flavors best)
1 cup flour
1/2 teaspoon salt

Steps:

Whisk ingredients in a small bowl and prepare on a lightly greased skillet over medium heat.

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