Coffeepancakes Recipes
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
COFFEE PANCAKES
Make and share this Coffee Pancakes recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 12
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.
Nutrition Facts : Calories 115.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 32.5, Sodium 328.2, Carbohydrate 15.1, Fiber 0.5, Sugar 1.3, Protein 3.1
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
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COFFEE PANCAKES EASY RECIPE - A COZY KITCHEN
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4/5 (2)Total Time 27 minsCategory Breakfast, BrunchCalories 234 per serving
- In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a large measuring cup (or small bowl), beat together the egg and buttermilk.
- Next, whisk in the instant coffee until completely blended. In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Using a 1/4 cup measure, add the batter to the warm skillet and cook until bubbles form along the sides and in the center. Flip. And cook on opposite side until golden brown. Transfer to oven until you've gone through all the batter. Serve with warm maple syrup and a dollop of butter.
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