With the rich flavors of Ethiopian coffee and the sweetness of blueberry maple syrup, these Ethiopia Coffee Pancakes are a great take on regular pancakes. They're great as a breakfast treat or for brunch.
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 tablespoons finely ground Ethiopia coffee beans. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup brewed Ethiopia coffee, cooled. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries. 1/2 cup maple syrup.
Instructions: In a mixing bowl, combine the all-purpose flour, sugar, finely ground Ethiopia coffee beans, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, brewed Ethiopia coffee, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Heat a griddle or skillet over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Place a few blueberries on top of each pancake while cooking. Cook until bubbles form on the surface of the pancakes, then flip and cook the other side until golden brown. While the pancakes are cooking, heat the maple syrup in a small saucepan over low heat. Add the remaining blueberries and simmer until they burst and release their juices into the syrup. Serve the Ethiopia coffee pancakes hot, drizzled with the blueberry maple syrup.
Prep Time: 15 minutes
Cook Time: 15 minutes
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