Pancake Day - coffee style

Espresso & cinnamon pancakes

So pancake day is almost upon us, and this year it also happens to fall on my birthday!! So, a double reason to have something delicious.  I thought I’d get a little ahead of the game this year and post this recipe ahead of Shrove Tuesday.  This is mainly because my diary on Tuesday is looking rather like a car crash, and it wouldn’t be right to miss out on pancakes.
From a food perspective, I think in the UK we have a mixed approach for pancake day.  Some of my family have already got US style pancakes down pat (celebrating the influence of our amazing American cousins!).  My mum makes fabulous traditional home made pancakes, which are large and thin, more similar to a French crepe.  My memories of pancakes when I was a kid was having them served with lemon juice, sugar and sultanas. Sometimes the sultanas were cooked with the batter, and the first pancake was typically the runt of the litter - thick and gloopy - I personally loved that one!
So in true tradition of The Garden Roastery, I have looked for a coffee theme - who doesn’t like a cuppa Joe with their pancake?  But this year, I have gone one step further.  Espresso and Cinnamon pancakes!!.  Yes, I’ll admit it, the recipe was created on the hoof, and I have to say I was pleasantly surprised by the result.
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I am the kind of person who cooks by the grace of luck, hope and innovation, so I apologise in advance that I cannot give you exact quantities here.  (I can hear kitchen perfectionists groaning at me at this point).

So ingredients….

• 1 egg
• 1/4 cup cooled fresh brewed coffee, or half cup freshly brewed espresso. (I know a good supplier ;))
• Plain flour  - around 5 heaped deserts spoons
• Vanilla essence - 1/2 to 1 teaspoon
• Milk (I used oat milk), start with 1/2 to 1 cup and keep adding
• 1/2 teaspoon cinnamon
• Butter for the pan

Topping...

• Drizzle of honey
• Drizzle of yoghurt or spoon of ice cream
• Cinnamon/suger sprinkle
• Lemon Juice​

I beat the pancake ingredients until I got to pourable yoghurt consistency.  As the flour and egg interact you can keep adding flour/milk to get the perfect consistency.  I like to leave my batter after beating for 10 mins, you will see bubbles form.   You may need to add a little more milk for the last few pancakes as the mixture will have naturally thickened.
Heat a little butter in a frying pan, don’t let it burn, wipe it around the pan with a little kitchen paper.   Test the pan with a drop of the pancake batter.  When is starts to slowly thicken the pan is ready.   Slowly pour half a ladle of mixture into a circular shape in the pan, wait for it to start to cook before adding more pancakes.  Cook slowly on medium heat, on both sides.  Wait until small browned areas appear and the pancake starts to rise.  You will see the colour lighten as the inside of the pancake starts to cook.  At this point small bubbles will raise inside the batter.  When you find that a little pressure on the pancake bounces back, remove them from the pan.  

Serve on a plate and drizzle/sprinkle toppings to your heart’s delight!

Enjoy!!