Ever wonder why pancakes and coffee taste so good together but have never been combined like this before? Well we have! And here we outline the amazing combination of flavours, textures and aromas. We used an Oat milk latte as a base for this creation but you can use any milk you like.
- 350mL Milk of your choice
- double shot espresso
- maple syrup
- mixed berries
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 2 tbsp butter
- 11⁄4 cups Milk of your choice
- 2 tbsp unsalted butter, melted
- butter for pan
In a mixing bowl, sift your flour, sugar, baking powder, baking soda and salt. Then whisk to combine.
In another mixing bowl whisk your eggs, and slowly add your warm butter. Make sure the butter isn’t too hot or it will cook the eggs. Then add your milk as you whisk together.
Slowly add your dry mix into your wet mix and whisk to combine.
Then melt some butter in a pan over medium heat and add 3 small scoops of pancake mixture. (They should be big enough to sit on top of your glass.)
Cook for around 3 minutes, until you see browning on the edge and bubbles on the top. Then flip and cook for a further two minutes.
Remove from the pan and place to the side.
Extract a double shot of your favourite coffee in a glass.
Add 1 tbsp of maple syrup to your Milk and steam until you reach your preferred temperature. (You can alternatively heat your milk over the stove if you don't have a milk steamer.)
Pour the milk over your double shot of espresso and fill the glass.
Stack your pancakes on top of your coffee and dress them with your favourite berries and drizzle with maple syrup.