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Coffee & Pecan Pancakes
Preparation Time 10 minutes
Cooking Time 10 minutes
Ingredients
(serves 4)
- 2 tsp instant coffee granules (espresso)
- 125mls (1/2 cup) boiling water
- 60g butter or margarine
- 100g (1/2 cup, firmly packed) brown sugar
- 60g (1/2 cup) roughly chopped pecan nuts
- 125mls (1/2 cup) thickened cream
- 6 Toasta Hot Cakes (Golden brand)
Method
Dissolve the instant coffee in the boiling water. Place coffee mixture, butter or margarine and brown sugar in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring often, or until smooth. Stir in pecans and cream. Cook, stirring constantly, for 2-3 minutes or until mixture is well combined. Keep warm.
Toast the hot cakes until golden and crisp around the edges. Halve hot cakes, if desired. Serve stacked and topped with the warm coffee and pecan sauce.
Notes & tips
Microwave tip: Place coffee mixture, butter or margarine and brown sugar in a medium heat-resistant microwave-safe bowl. Cook, uncovered, for 2-3 minutes on High/850watts/100% or until butter or margarine is melted. Stir in pecans and cream. Heat, uncovered, for 1 minute on Medium/500watts/50% and then stir until well combined.
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