Finally! An answer to the age old question! Can you drink your coffee AND eat it too? Yes! Yes you can!
When I found coffee flour at Trader Joes a couple weeks ago, I knew immediately I wanted to make a dutch baby pancake with it. What could be better than my morning cup of coffee? My morning cup of coffee with a coffee pancake! Right?! For this recipe I used the same base I have been using for all my dutch baby pancakes (apple, lemon lavender, and scallion) and just added 2 tsp of coffee flour. As I learned in last week’s double coffee cake muffins, this stuff is really strong!
Thanks for everyone’s patience as I work to get up all of last week’s recipes. I had some pretty incredible plans to celebrate my birthday, dinner and drinks with friends, meeting Jeni Britton Bauer founder of Jeni’s ice cream at a pineapple DC event, and visiting Charlottsville wineries and a Zac Brown Band Concert! All of this plus that thing we call work really messed with my intended schedule! I hope you understand.
Coffee Flour Dutch Baby Pancake
The answer to the age old question? Can you drink your coffee and eat it too?
Ingredients
- 1/4 cup AP Flour
- 2 tsp Coffee Flour
- 1/4 cup skim milk
- 1 egg
- 1 tbsp sugar
- 1 tsp vanilla
- 1 tsp butter
Optional:
- raspberries
- 2 tsp powdered sugar
- 1 tsp coffee syrup
Instructions
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Preheat the oven to 475 degrees.
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Put an oven safe 8-9 inch skillet in the oven.
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When the oven is heated reduce to 425 degrees.
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In a medium bowl, combine the flours, milk, egg, sugar, and vanilla. Use a whisk to mix until the batter is well combined.
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Let the batter rest for 20 minutes.
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Add the butter to the hot pan and let it melt and cover the pan.
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Pour the batter in the pan and place the pan in the oven.
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Cook for 20-25 minutes.
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The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
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Transfer the pancake to a plate and top the pancake with powdered sugar, coffee syrup, and raspberries, if you like.
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Zac Brown Band, Charlottesville, VA
