February 18, 2018
"I admit I'm a serious coffee addict. It's a welcome curse that Siggi has enabled ea dy since learning just how much it would improve our life together. I of course reward him w/recipes worthy of his service to the coffee cause. Found at an Australian cooking site, this recipe will soon be 1 of his rewards. I even got the help I needed to convert its metric-to-imperial measurements from my friend (Peggy) who lives in Canberra, Australia. (Pls see NOTE RE YIELD after the Prep Steps) ENJOY!"
- Serving Size: 1 (220.3 g)
- Calories 217.7
- Total Fat - 9.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 46.8 mg
- Sodium - 303.3 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 1.8 g
- Sugars - 11.9 g
- Protein - 10.5 g
- Calcium - 269.2 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Mix the instant coffee crystals w/2 tbsp boiling water & set aside to cool.
Sift the flour, baking powder & baking soda into a bowl. Add the sugar & a pinch of salt.
In separate bowl, use a wooden spoon to beat the egg, yogurt, milk, melted butter & coffee mixture until combined. Add to dry ingredients & stir gently to combine.
Heat a non-stick skillet over med heat & brush it w/some of the extra melted butter. Working in batches, add 1 tbsp of batter to the pan for ea pancake. Cook until bubbles form on the surface, then turn & cook for a further 1 min or until golden. Cover & keep warm while you repeat w/the remaining batter, brushing the pan w/extra butter as needed.
Serve the pancakes in stacks w/fruit of choice & extra yogurt. Lightly dust w/powdered sugar as desired.
NOTE RE YIELD: The recipe said "Makes 10". I assumed this to be the # of servings since only 1 tbsp batter was used per pancake. The recipe pic showed a plated serving of 2 lrg pancakes topped w/fruit, lightly dusted w/powdered sugar & a dollop of yogurt on-the-side. So it follows the net yield should be 20 pancakes if my assumptions are correct, but I'm a little uneasy about my logic.
Tips & Variations
- No special items are required.