Posted in Kafevend Blog

Well it's Shrove Tuesday, otherwise known as Pancake Day. And what better way to celebrate on the Kafevend blog than with coffee pancakes! The following recipe has been adapted from an Australian one on taste.com.au and it makes around 25 small drop scone size pancakes. For me the coffee flavour came through beautifully, but someone who is used to drinking strong coffee throughout the day might wish to increase the quantity of coffee used.

2 tablespoons instant coffee
200g self-raising flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 tablespoon caster sugar
1 egg
200g natural yoghurt
200ml milk
40g butter/marg, melted

1- Dissolve the instant coffee in 2 tablespoons of boiling water.
2- Sift the flour, baking powder and bicarb into a large bowl. Add the sugar and a pinch of salt.
3- Pour the egg, yoghurt, milk, melted butter and coffee into a large jug and beat until combined. Pour into the bowl containing the dry ingredients and mix gently together. The batter will be thicker than standard pancake batter – don't worry!
4- Tip back into the jug.
5- Pour a little olive oil into a non-stick frying pan and place over medium/high heat.
6- Make 4 small pancakes at a time by dropping 4 dollops of batter into the pan from the jug.
7-  Cook until bubbles form on the surface, then turn with a spatula and cook for another minute or so.
8- Repeat the process remembering to heat more oil in the pan first.
9- Try maple syrup, honey, crème fraîche, slices of banana or nectarine as a topping.

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