“A problem is a chance for you to do your best.” — Duke Ellington
“In the middle of difficulty lies opportunity.” — Albert Einstein
“You miss 100% of the shots you don’t take.” — Wayne Gretzky
“People who love to eat are always the best people.” — Julia Child
^^ That one is framed and hung on my kitchen wall. No, seriously. Not only because it’s true, but because it’s obviously very fitting for my foodie-dietitian self. If I were to ever come up with a quote about food, it’d probably be something about breakfast because I passionately love breakfast and believe in the benefits of eating a healthy breakfast every day.
Pancakes and waffles also have a soft spot in my heart as one of the few breakfast foods (other than donuts) I can get Mr. Prevention to eat on the weekends (Weekdays? Forgetaboutit.). In fact, when we first started dating we would make Belgium waffles at least once a weekend…every weekend.
Our love for carbs continues to grow. My affection for breakfast continues to grow and I continuously try to find the next greatest breakfast concept to feed my belly and my soul. No seriously, breakfast makes me THAT happy.
When I saw this recipe it was one of those recipes where I dropped everything to check the status of my pantry for all of the ingredients. When I discovered I had them all (the instant coffee was the only questionable ingredient), I declared it brinner night — breakfast for dinner…brinner.
Maybe it’s because it wasn’t breakfast time, but these Coffee Pancakes hit a grand slam in my house…and in my heart, and soul, and all that other junk.
- 1 cup whole wheat pastry flour or white wheat flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup low-fat buttermilk (or scant 1 cup nonfat milk with ½ to 1 Tbsp lemon juice)
- 1 large egg
- 2 Tbsp instant coffee granules
- 1 Tbsp unsalted butter, melted and cooled
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; set aside.
- In a medium bowl, whisk to combine the buttermilk, egg, instant coffee, and cooled, melted butter.
- Using a spatula, add the wet ingredients to the dry and mix to combine.
- Preheat electric griddle or large, nonstick skillet over medium heat. Once hot, ladle ~1/4 cup batter onto the hot surface and spread to a 5-inch diameter. After 2-3 minutes, bubbles will form on the top of the batter; flip the pancake and cook an additional 1-2 minutes. Repeat with remaining batter and serve hot.
Strapping on my cross country skiis in hopes of getting to work today. Spring, where ya at?