Coffee Pancakes With Coffee Syrup And Some Nice Sweet Crumbles
Waking up feels so much easier with this caffeinated stack!
Hey there! Its 2016 and that means get up and do something awesome with your life! What was that? Coffee first? Today, Pancake Stories will show you a revolutionary way to have your caffeine-filled breakfast beverage WITHIN an exiting and mouth watering new creation of ours: Crumbled Coffee Pancakes with real espresso-syrup! As a matter of fact, we had this coffee bad boy tested with someone, who isn't that into coffee, but still liked the taste of it! That's gotta stand for something, right? RIGHT?
Hmm, in order to get everything right with the recipe (or anything else), it's best you brew some coffee first. Grab a sip of it and keep the rest for later, you’ll need it!
For the syrup:
150g coffee /espresso
150g regular sugar
Utensils: small pot, a whisk, bottling jar or little bottle
- Brew some coffee or espresso and pour it in the pot and add the sugar.
- Bring the mixture to simmer and stir the whole time until all the sugar is resolved and the mixture gets thicker.
- Fill the syrup in a bottling jar or in a little bottle.
- Now you can use the syrup for everything you want to flavor with coffee!
For the crumbles:
120g butter (soft)
100g brown sugar
60g flour
10g coarsely chopped coffee beans
100g nut mixture (hazelnut/ walnut/ almond)
Utensils: small bowl and a blender (if you use whole nuts), baking tray, greasproof paper
Mix all ingredients in the bowl with your hands and crumble it. Then put the mixture on a baking tray with greasproof paper. Heat up the oven on 250 C for about 10 minutes. The crumbles are ready!
For the cheese cake cream:
200g cream cheese
50 ml whipping cream
170g regular sugar
50g cornstarch
Utensils: Handheld blender, whisk, 2 bowls, screen
- Put the cream cheese and the sugar in one of the bowls and mix it together with the blender.
- Mix the whipping cream in the second bowl until it is stiff.
- Pour the whipping cream in the cream cheese mixture and stir it with a whisk.
- Add the cornstarch with a screen to the bowl. Stir it again with the whisk and set is aside in the fridge until you need it.
For the pancakes:
220g flour
30g coffee (ground)
pinch of salt
pinch cinnamon,nutmeg
30g brown sugar
4g baking soda
4g baking powder
4 eggs
70ml buttermilk
30ml espresso
50g Oil
Utensils: 2 small bowls, 1 big bowl, well coated pan, whisk, coffee grinder (for coffee beans)
220g flour
30g coffee (ground)
pinch of salt
pinch cinnamon,nutmeg
30g brown sugar
4g baking soda
4g baking powder
4 eggs
70ml buttermilk
30ml espresso
50g Oil
Utensils: 2 small bowls, 1 big bowl, well coated pan, whisk, coffee grinder (for coffee beans)
- Put all the dry ingredients in one of the small bowls (flour, coffee powder, salt, cinnamon, sugar, baking powder, baking soda)
- Separate the eggs and put the egg yolk in the second little bowl and the egg white in the big bowl.
- Brew espresso (or use espresso powder).
- Mix the 50g oil to the egg yolk mixture and stir it together.
- Also stir the egg white until it's nearly stiff and add the buttermilk to it, then add the egg yolk mixture. Pour the espresso in the bowl and mix it together.
- Add the dry ingredients in the bowl too and mix it again.
- Let the dough rest for about 20 minutes in the fridge. Meanwhile you can clean up the kitchen (o drink some coffee).
- Get the dough out of the fridge and prepare a well coated pan. You don't have to use oil! Heat up the pan on medium heat and fry the pancakes. When you see bubbles on the top of the pancake you can flip.
- When the pancakes are ready make a stack, spread the cream cheese frosting between them, put some crumbles on top and pour the espresso syrup all over the thing.
- And you're done! Waking up isn't as depressive anymore with a stack like this, isn't it?
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