Coffee Pancakes

Two days ago I got the sickness.  All that ran through my head was that I had the sniffling, sneezing, coughing, aching, stuffy head, fever, I’M SO SICK, OMG, (!!) I HATE THAT STUPID NYQUIL COMMERCIAL thing going on.

No biggie. I put on my happy sick face (it’s cute, seriously!) and embraced it.

I made a stack of pancakes, threw on some sweats, curled up on the couch and watched Wet Hot American Summer for the thousandth time. Best remedy for a cold ever.

For the record, I made these pancakes twice this week. Twice!!

The first time I was too sniffly to stand on chairs, take pictures and try to make stuff look pretty.

Once I was feeling a little better, I made them again. 

They’re everything pancakes should be: light, fluffy, slightly sweet, a little tangy with a total bonus flavor: coffee!

Yeah, I’m seriously patting myself on the back for this one. It’s no big secret I love coffee. I’m a big time addict.

It took me a few times to get these right. The first time I tried them with really good, strong espresso…and it no workie.  The coffee flavor wasn’t strong enough and the batter was watery. Big time bummer.

Second time around I decided to use instant coffee granules and added them to the buttermilk and egg mixture. Worked! Done! Boom! A cup of coffee in pancake form.

#ilovecoffee

#justlikeiloveyou

Coffee Pancakes

Print this recipe!

Yields 8 small pancakes

1 cup of all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon sugar

1 egg

1 cup buttermilk

1 tablespoon instant coffee granules

Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar.  In a large measuring cup (or small bowl), beat together the egg and buttermilk.

Next, whisk in the instant coffee until completely blended. In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Using a 1/4 cup measure, add the batter to the warm skillet and cook until bubbles form along the sides and in the center. Flip. And cook on opposite side until golden brown.  Transfer to oven until you’ve gone through all the batter. Serve with warm maple syrup and a dollop of butter.

Tagged as: Coffee