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Coffee Pancakes
Try some coffee pancakes - just add 1 tsp instant coffee to your flour when mixing. Not the best coffee, but the flavour is there!
Double Coffee Breakfast Pancakes
Brew a pot of Dunkin' Donuts Original Blend coffee and set aside 1/4 cup for the syrup and 1/2 cup for the pancakes.
Bring 2 tablespoons of butter to room temperature.
Ingredients For Pancakes:
- 1 1/2 cups buckwheat or buttermilk pancake mix (who says pancakes have to be from scratch?)
- 1/2 cup brewed Dunkin' Donuts Original Blend coffee
- 1/2 cup milk
- 1 egg
- 1 tablespoon butter, melted
Directions:
Brew the coffee and melt the butter.
In a large bowl, mix together the pancake mix, coffee, milk, egg, and melted butter until smooth and thick but do not overmix.
Lightly butter a griddle and heat to almost sizzling then you're ready to cook. Pour spoonfuls of batter onto the griddle and heat only until bubbles form on the surface. Using a spatula, turn them over to cook on the other side, about 1-2 minutes. Keep the pancakes hot by placing them in a warm oven (about 250°F.) while you prepare the syrup.
Calculated for a serving size of 1 (2.88 oz)
Recipe yields 6 servings Nutrient Name Amount per Serving % Daily Value
Calories 150 N/A
Calories from Fat 30 N/A
* Total Fat 3.5 g 5%
* Saturated Fat 2 g 10%
* Trans Fat 0 g
* Cholesterol 40 mg 13%
* Sodium 430 mg 18%
* Total Carbohydrates 24 g 8%
* Dietary Fiber 2 g 8%
* Sugars < 1 g
* Protein 5 g
* Vitamin A 2%
* Vitamin C 0%
* Calcium 10%
* Iron 6% |
Ingredients for syrup:
- 1 cup genuine maple syrup (you deserve it, honey)
- 1/4 cup brewed Dunkin' Donuts Original Blend coffee
- 2 tablespoons butter brought to room temperature
Directions:
In a small saucepan, stir together maple syrup, brewed coffee and softened butter and heat until the butter melts. Pour into a heatproof pitcher and serve with the pancakes. Add butter to pancakes, as desired, then pour on the syrup. Serve with fresh DD coffee, fresh-squeezed orange juice or cut up some oranges for garnish. Citrus adds a nice tartness to counteract the sweet yumminess of the syrup.
YIELD: 1 1/4 cup syrup (about 6 servings) and a dozen 3" pancakes (about 6 servings)
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