Description
My sweet and savory Ethiopia Coffee Pancakes are studded with blueberry and chocolate notes and topped with a homemade blueberry syrup. An amazing breakfast to serve the family!
Ingredients
- FOR THE BLUEBERRY MAPLE SYRUP:
- 1 cup Fresh Blueberries
- ⅓ cups Maple Syrup
- FOR THE COFFEE/MILK MIXTURE:
- ⅔ cups Whole Milk
- ⅔ cups Concentrated/Cold Brewed Ethiopia Coffee
- 1 teaspoon Vanilla Extract
- FOR THE PANCAKE BATTER:
- 1-½ cup White Flour
- 1 teaspoon Salt
- 1 Tablespoon White Sugar
- 3-½ teaspoons Baking Powder
- 1-⅔ cup Coffee/milk Mix
- 1 whole Egg
- 3 Tablespoons Melted Butter
- Blueberries, For Topping (optional)
Preparation
For the blueberry maple syrup:
Add your blueberries and maple syrup into a pan over low-medium heat. Simmer for about 2 minutes. With a fork, smash down the blueberries until you have a smooth consistency. Let it simmer for about another minute. Pour syrup into a container and let it cool.
For the coffee milk mixture: Combine milk, cold concentrated coffee and vanilla extract in a container; set aside.
For the pancakes: Add flour, salt, sugar and baking powder into a bowl and whisk together. Add the coffee/milk mix, egg and butter and whisk together until smooth. If it’s a little thick, add a little of the remaining coffee/milk mixture.
Heat a griddle or pan over medium heat. Once griddle is hot add about 1/3 cup of the pancake mix and cook on 1 side for about 2 minutes. Flip and cook for an additional 2 minutes. Remove pancake to a plate and finish cooking the rest of the batter.
Serve with some blueberries, and top with blueberry maple syrup and enjoy!
