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:

Quickview
319k Calories
4g Protein
8g Total Fat
57g Carbs
1% Health Score
Limit These
Calories
319k
16%

Fat
8g
14%

  Saturated Fat
5g
33%

Carbohydrates
57g
19%

  Sugar
43g
48%

Cholesterol
37mg
12%

Sodium
370mg
16%

Caffeine
18mg
6%

Get Enough Of These
Protein
4g
9%

Phosphorus
131mg
13%

Selenium
9µg
13%

Vitamin B1
0.19mg
12%

Vitamin B2
0.2mg
12%

Calcium
107mg
11%

Folate
34µg
9%

Vitamin B3
1mg
8%

Manganese
0.13mg
7%

Iron
1mg
6%

Potassium
199mg
6%

Vitamin A
236IU
5%

Magnesium
17mg
4%

Zinc
0.52mg
3%

Vitamin B12
0.2µg
3%

Vitamin D
0.49µg
3%

Fiber
0.75g
3%

Vitamin B5
0.28mg
3%

Copper
0.05mg
2%

Vitamin B6
0.05mg
2%

Vitamin E
0.23mg
2%

covered percent of daily need
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Cornflakes have more genes than people do.

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