Coffee Pancakes

by / Friday, 23 February 2018 / Published in Coffee Blog



2 tablespoons 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



  • Mix the coffee with 2 tablespoons of boiling water and set aside to cool.
  • Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
  • In separate bowl, use a wooden spoon to beat the egg, yogurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
  • 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.
  • Serve the pancakes in stacks with breakfast fruits and extra yogurt.
  • Dust with icing sugar.