Mocha Chip Pancakes with Espresso Syrup
For the Espresso Syrup:
1 cup corn syrup
2 oz. (a double shot) hot espresso
For the Mocha Chip Pancakes:
1 cup flour
1/3 cup malted milk powder
3 Tb. ground coffee (not instant)
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup milk
1 egg
1 tsp. vanilla extract
3 Tb. melted butter
1/2 cup chocolate chips
Heat a griddle, or non-stick skillet, to medium-high.
In a large bowl, add all the dry ingredients and whisk to blend.
In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth. Last whisk in the melted butter.
Allow the pancake batter to rest for 3-5 minutes before cooking, to thicken. It should be so thick that it barely pours.
Once the griddle is hot, stir in the chocolate chips.
Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 cup scoop to ladle the batter onto the griddle. Spread into a circle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat.
Makes 8-10 pancakes.
Source: http://www.rachelcooks.com/2012/07/22/mocha-chip-pancakes-with-espresso-syrup/
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