Mocha Chip Pancakes with Espresso Syrup
You can never have too many morn meal recipes, so give Mocha Chip Pancakes with Espresso Syrup a try. This recipe serves 8. One serving contains 319 calories, 4g of protein, and 9g of fat. For 67 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have espresso, chocolate chips, salt, and a few other ingredients on hand, you can make it. 598 people were impressed by this recipe. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 22%, this dish is rather bad. Similar recipes are Mocha Chip Pancakes with Espresso Syrup, Mocha Chocolate Chip Espresso Cupcakes, and Mochan Ice box cake with espresso chocolate chip cookies.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tb. melted butter
1/2 cup chocolate chips
1 cup corn syrup
1 egg
2 oz. (a double shot) hot espresso
1 cup flour
3 Tb. ground coffee (not instant)
1/3 cup malted milk powder
3/4 cup milk
3/4 tsp. salt
1 tsp. vanilla extract
Equipment:
griddle
frying pan
whisk
bowl
ladle
Cooking instruction summary:
Heat a griddle, or non-stick skillet, to medium-high.In a large bowl, add all the dry ingredients and whisk to blend.In a smaller bowl, whisk the milk, egg, and vanilla until frothy.Add the milk mixture to the dry mix and whisk until smooth. Last whisk in the melted butter.Allow the pancake batter to rest for 3-5 minutes before cooking, to thicken. It should be so thick that it barely pours.Once the griddle is hot, stir in the chocolate chips.Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 cup scoop to ladle the batter onto a buttered griddle. Spread into a circle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Butter and repeat.
Step by step:
1. Heat a griddle, or non-stick skillet, to medium-high.In a large bowl, add all the dry ingredients and whisk to blend.In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
2. Add the milk mixture to the dry mix and whisk until smooth. Last whisk in the melted butter.Allow the pancake batter to rest for 3-5 minutes before cooking, to thicken. It should be so thick that it barely pours.Once the griddle is hot, stir in the chocolate chips.Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 cup scoop to ladle the batter onto a buttered griddle.
3. Spread into a circle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Butter and repeat.
Nutrition Information:
covered percent of daily need
