I am now toying with the idea of a pancake blog, seeing how this is probably the fourteenth pancake recipe on here. Pancakes are one of my favorite breakfast foods (in case that was not obvious by now), but this recipe adds a few new elements while remaining simple and flavorful.
Plus, incorporating coffee into your breakfast carbs is a great shortcut to getting your morning caffeine buzz.
Recipe adapted from Offbeat + Inspired
Makes 5-6 medium-sized pancakes.
Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 2 tbsp instant coffee, 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt, 1 cup milk, 1 egg, 2 tbsp melted butter
1. Mix the dry ingredients together. Whisk the wet ingredients together in a separate bowl.
2. Add the dry ingredients to the wet ones in sections, whisking well to blend.
3. Heat up a griddle or pan, slightly oiled. Spoon a ladle-sized amount of batter to form pancakes. Cook until slightly browned on both sides.
4. Serve with maple syrup, powdered sugar, jam, or all of the above.