Created by TwisSis RIP Forever in our Kitchen on February 18, 2018
Step 1: Mix the instant coffee crystals w/2 tbsp boiling water & set aside to cool.
Step 2: Sift the flour, baking powder & baking soda into a bowl. Add the sugar & a pinch of salt.
Step 3: 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.
Step 4: 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.
Step 5: Serve the pancakes in stacks w/fruit of choice & extra yogurt. Lightly dust w/powdered sugar as desired.
Step 6: 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.