A take on the classic coffee and walnut cake, but in pancake form. What’s not to love! These light and fluffy, coffee infused pancakes also provide a satisfying crunch from the walnut pieces in the pancakes and sprinkled on top. Make this breakfast even more luxurious by serving them with some vanilla whipped cream. These coffee and walnut pancakes use Perkee coffee from a moka pot, so make sure you have you’re handy! With this recipe, you’ll be able to make 16 delicious pancakes.
280g plain flour
60g light brown sugar
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
5ml coffee brewed from moka pot or a little extra depending on your taste
45g butter, melted and cooled
50g walnuts, + 30g for topping, roughly chopped
Vegetable oil for frying pancakes
Maple syrup or honey to serve
Sliced banana to serve
- In a large bowl; mix together the flour, brown sugar, baking powder, bicarbonate of soda, salt and walnuts.
- In a separate bowl; stir together the buttermilk, coffee, eggs and butter.
- Gently stir the wet ingredients into the dry, there may be some lumps, but this will settle once the mix has sat for 5 minutes.
- Heat a large non-stick frying pan, add 1 tsp. of vegetable oil. Using a ladle, add the pancake batter to the frying pan. Each pancake should be roughly around 3 tbsp.
- Allow the pancakes to cook on a medium heat and turn once you see lots of little bubbles appearing on the surface of the pancakes. Carefully flip them and cook for a further 2-3 minutes until the pancake springs back. Keep aside on a plate covered in foil until the rest are cooked.
- Serve with a drizzle of maple syrup and sprinkle of chopped walnuts.
Don’t waste that coffee from your moka pot!
We have a great recipe to use up that ‘extra’ coffee, which I’m sure wouldn’t have been wasted! Check out our recipe for velvety homemade cappuccinos to make this breakfast a real treat.