Sunday Morning Pancakes with Coffee Syrup
This recipe is from Good Enough.
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One day I decided to stop trying to make pancakes healthy, and that was the time my husband said, with eyes wide, “Wow, sometimes I forget how good a cook you are, and then this happens.” So now, of course, I make them this way all the time. I am as vulnerable to flattery as the next person. These pancakes are rich, pillowy, buttery, and really quite cakey, but without the sweetness. They leave the job of sweetness for the syrup, and for their part they will soak that syrup up expertly.
You can easily add berries, banana slices, or chocolate chips to these pancakes. Simply sprinkle them on top of the pancakes after you have them in the pan, but before the flip to the second side. This works much better than trying to add the mix-ins to the batter itself.
In our house, we often make slightly more coffee than we can drink before it gets cold. Sometimes, by the time we get done running around after a small person, what’s left in the pot isn’t that appealing. So one day, when we had run out of maple syrup, I thought I should take that unappealing cold coffee and add sugar and heat. The result is surprisingly dark and complex, without being too in your face about its coffee-ness. Pouring this syrup over your pancakes creates the feeling of a great diner experience, where the smell of coffee is always in the background.
|8 to 10 pancakes and 1 cup of syrup|
TL;DR for Pancakes: Mix batter, let it sit for 10 minutes, then cook the pancakes in a hot pan. TL;DR for syrup: Bring leftover coffee and sugar to a boil, thicken into a syrup, and add vanilla.
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar brown or white
- 1 teaspoon sea salt
- 2 large eggs at room temperatutre
- 1/2 cup butter plus more for the pan
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- fresh fruit for serving
- 1 1/4 cups brewed coffee
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- Measure the flour, baking powder, sugar, and salt into a small bowl and give it a quick whisk so that all the ingredients are reasonably distributed.
- Crack the eggs into a large bowl and whisk them. Melt the butter in the microwave or on the stovetop and, whisking continuously, pour it into the egg mixture slowly, to prevent scrambling the eggs. Whisk until you have a smooth, thick, yellow liquid that looks kind of like hollandaise.
- Pour the vinegar into a liquid measuring cup, then add the yogurt and milk and stir. You should have 1 cup total. Let the mixture sit for a couple of minutes. Then, whisking continuously, slowly pour it into the egg mixture.
- Sprinkle the flour mixture over the wet mixture and gently mix it with a wooden spoon until most of the dry ingredients are incorporated. It’s okay to leave the batter a little lumpy because the lumps will cook themselves out. It’s much better to undermix than to overmix and have tough, chewy pancakes. Let the batter sit for 10 minutes.
- Preheat the oven to 150°F or the warm setting. Place an oven-safe plate or baking sheet in the oven—that’s where you’ll leave finished pancakes to keep warm while you make the rest.
- Place a cast-iron skillet over medium-low heat. Add a pat of butter to the pan and gently swirl it to coat. Use a ladle to pour a dollop of pancake batter into the buttered pan. It should become reasonably round naturally. It looks messy but will seize up and start cooking soon, so don’t panic. I usually do two pancakes at a time in our pan, but you can do more if your pan is bigger or if you are braver.
- Let the pancakes cook until bubbles begin to form not just around the edges but all the way through to the middle and they begin to look a little dry at the edges, 2 to 3 minutes. Then use a spatula to flip them over with confidence. Cook until they are just lightly browned on the bottom, another minute or so. The second side is always faster. Remove the pancakes from the pan and place them on the warming plate in the oven. (The truly perfect time to flip is just before the edges begin to dry out. You’ll get the hang of it with practice.)
- Repeat until you are finished with the pancake batter, adding more butter to the pan in between each batch.
- Serve the pancakes warm with Coffee Syrup (or your favorite syrup), fresh fruit, and whatever else you like!
- Pour the coffee and sugar into a small saucepan. Bring to a boil over medium heat, then turn the heat down to medium-low and simmer until the liquid thickens into a syrup, about 20 minutes.
- Remove the pan from the heat, add the vanilla, and stir.
- Use the syrup immediately over pancakes, plain oatmeal, yogurt, ice cream, coffee cake, and so on. Or let the syrup cool and store it in an airtight canning jar or bottle in the fridge for up to a month.