Coffee pancakes with breakfast fruits
These coffee pancakes combine the rich flavor of espresso with fluffy pancake texture, served alongside fresh breakfast fruits for added sweetness. Perfect for a revitalizing morning meal, they're simple to make and full of flavour.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp espresso coffee1/3 cup self-raising flour
1 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1 egg
3/4 cup milk (1% fat)
Start your day with a delicious twist on a classic breakfast dish. Coffee pancakes infused with espresso coffee will give you an extra kick of energy, while a medley of fresh breakfast fruits adds natural sweetness and a burst of vitamins. Follow this simple recipe to create a morning treat that combines the best of both worlds: the comforting taste of pancakes and the invigorating flavor of coffee.
Instructions:
- Brew a small, strong espresso coffee (2 tablespoons) and let it cool.
- In a medium-sized mixing bowl, whisk together the self-raising flour, baking powder, baking soda, and sugar until evenly combined.
- In a separate bowl, beat the egg lightly. Add the milk and cooled espresso coffee and whisk until well combined.
- Make a well in the center of the dry ingredients. Pour the wet mixture into the well.
- Gently fold the wet ingredients into the dry ingredients using a spatula or whisk until just combined. Be careful not to over-mix; it's okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Stack the pancakes on a plate.
- Serve warm with a side of your favorite breakfast fruits such as fresh berries, sliced bananas, or apple slices.
- You can also top your coffee pancakes with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of powdered sugar if desired.
Enjoy your homemade coffee pancakes with a selection of your favorite breakfast fruits. Whether you’re sharing with family or savoring a quiet morning to yourself, these pancakes are sure to become a new favorite. The combination of rich coffee flavor and fresh fruit is a delightful way to start any day.
Coffee pancakes with breakfast fruits FAQ:
Cook the coffee pancakes for about 2-3 minutes on one side until bubbles form on the surface and the edges look set. After flipping, cook for an additional 1-2 minutes until golden brown.
Yes, you can substitute self-raising flour with all-purpose flour. However, you should add 1 teaspoon of baking powder for every cup of all-purpose flour to mimic the leavening effect of self-raising flour.
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them between sheets of parchment paper in a freezer bag for up to 2 months.
The pancakes are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean. Additionally, there should be no wet batter visible.
Yes, you can use decaf coffee if you prefer. The taste will be slightly different, but it will still provide a coffee flavor without the caffeine.
Tips:
- Ensure the espresso coffee is cool before adding it to the batter to avoid cooking the egg prematurely.
- Use a non-stick skillet or griddle to cook the pancakes evenly and prevent sticking.
- Pour batter in small circles to make flipping easier and ensure even cooking.
- Serve immediately for the best texture and flavor, but you can keep pancakes warm in an oven set to low heat if needed.
- Feel free to experiment with different fruits such as berries, bananas, or apples to find your favorite combination.
- To make the pancakes extra fluffy, let the batter rest for about 10 minutes before cooking.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 4.56g
Carbohydrates 16g
Fiber 0.37g
Sugar 6g
Fat 1.91g
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