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Wake up — but actually — with these caffeine-filled cappuccino pancakes and mocha syrup. Of course, you can use decaf coffee if you prefer in this recipe, but where’s the fun in that? Make these pancakes for breakfast, brunch, dessert or whatever time of day you need a pick-me-up.
For the cappuccino pancakes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 tablespoons espresso powder or finely ground instant coffee
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons butter, melted
For the mocha syrup:
- 1/2 cup strongly brewed coffee (or 1 1/2 teaspoons espresso powder dissolved in 1/2 cup water)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- To make the pancakes: In a large mixing bowl, whisk together flour, baking powder, espresso powder, sugar and salt. Make a well in the center and add the egg, milk and melted butter. Stir together until combined (a few lumps are OK). Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned. Serve hot with whipped cream and mocha syrup.
- To make the mocha syrup: In a small saucepan, whisk together coffee, cocoa powder, sugar and salt, and bring to a simmer over medium-low heat. Stir until syrup begins to thicken, about 5 minutes. Remove from heat and stir in vanilla extract. May be served warm or chilled — and is especially delicious on top of ice cream.
If you like this recipe, you may also want to know how to make an authentic cup of Cuban coffee that’s both rich and sweet.
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