2 cups high quality store bought pancake mix (such as Robby's pancake mix)
1/4 cup all purpose flour
2 cups whole milk
2 large eggs
4 tbsp unsalted butter, melted
1/2 cup brewed coffee
6 tbsp unsalted butter, softened
Pure maple syrup, warmed, for serving
2 tsp Versawhip
Instructions
In a medium bowl, whisk the pancake mix, flour, milk, eggs, and
melted butter together until smooth. Cover the bowl tightly with
plastic wrap and refrigerate for at least 2 hours, and as long as
overnight. Put the coffee in a small saucepan, bring to a simmer
over medium heat and cook until reduced by about half.
Remove from heat and cool completely
Put 4 tbsp of the softened butter in a small bowl and whisk in
the cooled reduced coffee until completely incorporated. Set
aside until ready to serve. Melt 1 tablespoon of the butter on a
pancake griddle or heavy skillet over medium-low heat. Add the
batter by 1/4-cup amounts to make 4- to 5-inch pancakes and
cook until bubbles appear on the surface and the bottoms are
browned and crisp, 3 to 4 minutes.
Flip the pancakes and
continue cooking until browned on the bottom, 2 to 3 minutes
more. Transfer to a plate in a low oven to keep warm until ready
to serve. Continue with the remaining batter, adding the
remaining butter as needed. To serve, put 3 warm pancakes on
each plate. Top each serving with 1 tablespoon of the coffee
butter and some warm syrup, garnish with the fruit, and serve
immediately.
Whipped maple syrup- Put 1 cup of pure maple syrup and 2
teaspoons of versawhip in the bowl of a standing mixer fitted
with the whisk attachment. Mix on low speed until dissolved,
then increase the speed to medium high and whip until the
syrup holds soft peaks. The whipped syrup can be held at room
temperature for up to 1 hour
Originally Submitted
9/13/2015
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