If there was ever a food I could eat thirty days in a row, it would have to be pancakes. Today I’m participating in a month-long Pancake Party. Four whole weeks of pancakes, can you imagine?
I’m contributing my dark and moody Mocha Chip Pancakes, with ground coffee, warm molten chocolate speckled throughout, and a generous drizzle of black espresso syrup.
These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm.
Make sure to see my whole post over on Rachel Cooks today!
Mocha Chip Pancakes + Espresso Syrup
Yield: 8-10 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
For the Espresso Syrup:
- 1 cup corn syrup
- 2 ounces (a double shot) hot espresso
For the Mocha Chip Pancakes:
- 1 cup all purpose flour
- 1/3 cup malted milk powder
- 3 tablespoons ground coffee (not instant)
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons 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 a buttered 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. Butter and repeat.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!