Name: Coffee Pancakes
Yield: 4 servings
Ingredients: 2 tablespoons instant coffee; 1 1/3 cups self-raising flour; 1 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 1 tablespoon caster sugar; 1 egg; 200 g Greek yogurt, plus extra; Greek yogurt, to serve; 200 ml milk; 40 g unsalted butter, melted, plus extra; unsalted butter, to brush; icing sugar, to dust

Servings: 4 persons

2 tablespoons instant coffee
1 1/3 cups self-raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 tablespoon caster sugar
1 egg
200 g Greek yogurt, plus extra
Greek yogurt, to serve
200 ml milk
40 g unsalted butter, melted, plus extra
unsalted butter, to brush
icing sugar, to dust

1
Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
2
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
3
In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
4
Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
5
Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
6
Dust with icing sugar.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coffee Pancakes

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