Coffee Pancakes

I had been having such good luck being able to photograph in natural light that I’d forgotten how nasty the kitchen lights can be. So for that, I’m sorry for blinding your eyes.

What I’m not sorry for are these pancakes. Yes, breakfast for dinner. They’re some of the best ones I’ve made yet–consistency, flavor, and all that. The coffee flavor isn’t all that strong, but I think its like when you add it to chocolate and it makes it taste way better. That’s what I like to tell myself anyway.

This recipe made about seven pancakes. I ate five. Roma ate one. I threw the other one out. I topped mine with a dollop of jam, a tuft of rice whipped cream, and a drizzle of agave syrup. Again, so good. [For those of you keeping track at home, Roma’s was plain. Promise!]

Inspiration: A Cozy Kitchen

Ingredients

• 1/2 cup spelt flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 egg
• 1 cup almond milk
• 1 tablespoon white vinegar
• 1 tablespoon espresso powder

Preparation

1. In a big enough bowl to get your whisk on, add the milk and the vinegar. Allow it to do its thing for a few minutes.
2. Sift together the flours, baking soda, baking powder, salt, and sugar in a bigger bowl.
3. Add the egg to the milk, and whisk until combined.
4. Mix in the espresso powder.
5. Pour the milk mixture into the flour mixture in batches. Mix after each addition. Let it stay a little lumpy. Don’t overmix.
6. Heat a skillet with butter/oil on medium low, and drop the batter in by the 1/4 cup.
7. Flip when bubbles start to form all over the pancake and the edges dry out.
8. I pretty much cook it until I can’t hear it really sizzling anymore.
9. Eat them as you go if you’re a glutton like moi, or turn on the oven to keep them warm.
10. Top as you so choose.