Today’s pancakes are from Sommer of A Spicy Perspective. I love, love, love Sommer’s blog. I love the way she writes. She describes these pancakes as “tender,” and “dark and moody,” inspiring me to work on my list of adjectives. In addition, her photography is stunning and her recipes are creative and (I can’t say “delicious” after tender, dark, and moody!) mouth-watering.
To get an idea of all of Sommer’s great content, check out these posts: Toffee Nut Pancakes (YAY for more pancakes!), Banana Pudding Milkshake, Bacon and Pecorino Popcorn (you all KNOW I love this one!), and Corned Beef Hash with Creamy Horseradish Sauce.
If there was ever a food I could eat thirty days in a row, it would have to be pancakes. Thank goodness for this month long pancake-athon; I’m so happy to be a part!
I’m going to share one of my many quirks today… please don’t make fun.
I prefer not to drink coffee, but I am mysteriously compelled to put it in everything I eat.
Coffee ice cream, coffee muffins, coffee-rubbed ribs, coffee marinated steaks, coffee remoulade, coffee seared mushrooms, coffee vinaigrette, coffee roasted potatoes, coffee baked beans, should I go on?
So it comes as no surprise, that when asked to make a spectacular pancake recipe, I could not think of anything more appealing than coffee pancakes.
Make that Mocha Chip Pancakes, due to the chocolate chips hiding within.
These tender pancakes are dark and moody, with ground coffee and warm molten chocolate speckled throughout, and a generous drizzle of black espresso syrup running down the sides.
Along with the obvious diva-ingredients, coffee and chocolate, I’ve included a secret ingredient that I add to all my pancake recipes, Malted Milk Powder.
Fifty years ago, soda shops across the country used malted milk powder to enhance the flavor of their pancakes. Although this tradition is all but lost, malted milk powder adds an airy back-note and undeniable richness that gives pancakes a nostalgic quality.
I say we revive this tradition.
Mocha Chip Pancakes are a new staple in my house. They give breakfast a decadent charm, that is lost on bacon and eggs.
Let’s put a little luxury back in our breakfast!
Recipe: 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.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2 – 4
These pancakes would definitely get your day started on the right foot! I think they’d make a great dessert too, throw on a bit of whipped cream…yum!
Remember to follow along with all the pancakes this month, just click on the picture below!