COFFEE AND PANCAKES RECIPES

Steps:

• Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
• Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
• In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
• Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
• Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
• Dust with icing sugar.

Steps:

• In a medium bowl, whisk melted butter with instant coffee until dissolved. Whisk in buttermilk and egg until smooth. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add milk mixture and fold until just combined. In a large skillet over medium heat, melt a small tab of butter. Spoon heaping tablespoonfuls of pancake batter into pan to create small pancakes, about 3" each. When little bubbles appear, after 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter. To serve, stack pancakes with a thin layer of dalgona coffee creme as glue, then top with whipped cream and drizzle with chocolate and caramel.