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Friday, 12 February 2016

Coffee Pancakes/Crêpes with Vanilla Ice Cream and Chocolate Sauce


Last week sort of ran away from me but even though Pancake Day is over I still wanted to share this recipe, and who in their right mind would turn down pancakes?

I made your morning quicker by putting your coffee in your breakfast; you can thank me when the caffeine kicks in. So maybe this is more of a dessert than a breakfast because I probably wouldn’t suggest you have ice cream for breakfast on the daily but I wouldn’t write it out completely. This is kind of the perfect dessert, with pancakes, coffee, chocolate sauce and ice cream you can’t really go wrong, I even went as far to make homemade ice cream and even though I couldn’t eat a whole scoop I did try it and it was definitely the most delicious vanilla ice cream I’ve ever had, I guess I have a lot to live up to when I start experimenting with dairy free ice cream. Coffee pancakes
1½ tbsp instant coffee
1½ tbsp caster sugar
75ml/0.3 cups water
200ml/0.85 cups milk, I used almond
115g/4oz/0.9 cups plain flour
2 eggs
2 tbsp butter/margarine, melted

Chocolate sauce
55g/2oz/¼ cup caster sugar
1 tbsp cocoa powder
1 tbsp butter/margarine
4-5 tbsp water

First make the chocolate sauce by putting all the ingredients in a saucepan, after the butter has melted bring to the boil and simmer the mixture for 1-2 minutes, take off the heat and pour in a jug and set aside to cool.

To make the pancakes dissolve the coffee and sugar in a little bit of hot water and make up to 75ml with cold water then add to the milk. Sift the flour into a bowl and make a well in the middle, crack the eggs in the middle and whisk while slowly adding half of the coffee mixture in until you have a thick mixture. Beat the mixture until no lumps remain then add the rest of the coffee and the butter. Heat a large frying pan on a medium – low heat and brush with a small amount of butter, ladle in enough pancake mixture to thinly coat the bottom of the pan and cook until loose (about a minute), flip then cook again until lightly golden. Repeat this process until all the mixture is gone stacking the pancakes on a plate.

Once the pancakes are cooked fold into quarters and stack two pancakes on top of each other, top with a scoop of vanilla ice cream and drizzle with chocolate syrup.

Serves about 4 depending on the size of your frying pan.

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