Double Coffee Breakfast Pancakes

August 13, 2012

Double Coffee Breakfast Pancakes

If you love coffee, and don't we all? This is the ultimate coffee breakfast recipe, coffee flavored pancakes with coffee tinged maple syrup. No sirree, it doesn't get better than this. You'll have enough energy to walk, romp, or, worse case scenario, shovel off the snow. Living in a sunny paradise? This recipe will carry you through a day's hiking or a miles-long jog on the beach.

Preparation: Brew a pot of coffee and set aside 1/4 cup for the syrup and 1/2 cup for the pancakes.
Bring 2 tablespoons of butter to room temperature.

This recipe makes 1 1/4 cup syrup (about 6 servings) and a dozen 3" pancakes (about 6 servings).

Ingredients for the Pancakes:
1 1/2 cups buckwheat or buttermilk pancake mix (who says pancakes have to be from scratch?)
1/2 cup brewed coffee
1/2 cup milk
1 egg
1 tablespoon butter, melted
Ingredients for syrup:
1 cup genuine maple syrup
1/4 cup brewed coffee
2 tablespoons butter brought to room temperature

Ingredients for the Syrup:
1 cup genuine maple syrup
1/4 cup brewed coffee
2 tablespoons butter brought to room temperature

Directions for the Pancakes:
Melt the butter.
In a large bowl, mix together the pancake mix, coffee, milk, egg, and melted butter until smooth and thick but do not over-mix.
Lightly butter a griddle and heat to almost sizzling then you're ready to cook.
Pour spoonfuls of batter onto the griddle and heat only until bubbles form on the surface.
Using a spatula, turn them over to cook on the other side, about 1-2 minutes.
Keep the pancakes hot by placing them in a warm oven (about 250°F.) while you prepare the syrup.

Directions for the Syrup:
In a small saucepan, stir together maple syrup, brewed coffee and softened butter and heat until the butter melts.
Pour into a heatproof pitcher and serve with the pancakes.
Add butter to pancakes, as desired, then pour on the syrup.
Serve with fresh coffee, fresh-squeezed orange juice or cut up some oranges for garnish - citrus adds a nice tartness to counteract the sweet yumminess of the syrup.