Coffee Pancakes
recipe from Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack
yields about 8 pancakes

Ingredients:
1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk, well shaken
1 large egg
2 tbsp instant coffee granules
1 tbsp unsalted butter, melted and cooled

Directions:

• In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
• In a measuring cup (or small bowl), combine the buttermilk, egg, instant coffee granules and melted butter. Beat until well combined and coffee granules have dissolved.
• Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined (batter will still be slightly lumpy – be sure to not overmix).
• Heat up your skillet and spray with nonstick spray or oil. Using a 1/4th cup measure, scoop the batter onto the hot skillet. Cook for 2 to 3 minutes per side and flip. Serve warm with butter, maple syrup and more coffee.

Time:
30 minutes

Ingredients:

for pancakes—
3 eggs
1 cup buttermilk
1 cup cornmeal
1/2 cup flour
zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp sugar
2 tbsp cooking oil
butter to grease skillet

for strawberry sauce—

1 cup fresh or frozen strawberries

1 tbsp sugar

seeds from 1 vanilla bean (or 1 tsp vanilla extract)

Directions:

Combine the strawberries, sugar and vanilla in a small saucepot over low heat. Cook the strawberry mixture for about 20 minutes, until it’s juicy and jam-like. At this point, most of the strawberries will have broken down. Remove from heat and set aside while you make the pancakes.

Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended. In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.

Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful—they brown quickly!

Top pancakes with strawberry sauce and serve.

Time:

45 minutes (includes time to make strawberry sauce)

Ingredients :
1/2 cup blueberries
1/3 cup flour (ww pastry, white, spelt, or even Bob’s gluten-free)
2 tbsp rolled oats
1/2 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 tbsp sugar or 1 packet stevia (omit if you don’t want sweet pancakes)
1/3 cup milk of choice

Directions
Unless you like the taste of fat-free pancakes, add 1 tbsp oil and reduce milk by that amount.
Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup, powdered sugar, or Cashew Cream.

Or you could even boil some more blueberries (with a bit of sugar, if you wish), and smash them, to make a compote.