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July 1, 2015
A blogger buddy of mine has been hounding me to get on that specialty coffee life, and to be honest, I was hesitant because I just didn’t want to leave my store-bought Dunkin Donuts coffee.
He sent me some of his Ethiopia coffee that he’s been brewing to convert me, and even ground it so that I could brew it in my Keurig Coffee Brewer! I’ve never in my life heard of ethiopia coffee, but it’s delicious, and I was extremely impressed! I didn’t expect a coffee to have blueberry and chocolate notes, and not require creamer. That’s how sheltered I am in my coffee game.
So I just had to see if I could cook something with it. With the fruitiness of this coffee it only made sense to cook a breakfast with it. I could not believe how great these coffee pancakes came out!
These Ethiopia coffee pancakes are really amazing. You can actually taste a blueberry note with a hit of chocolate in the pancakes. Then I just had to smother them with a home made blueberry maple syrup!
The pancakes are so moist, with a sweet and savory flavor and with the fresh blueberry maple syrup, it makes an amazing combo that your family will love!
Prep
Brewing the Coffee.
I’m not a coffee brewing expert, but from what I understand, cold brewing will give you a less acidic coffee, which gives you a smoother flavor, which I thought would be perfect for this recipe. To make sure the flavor wasn’t missed in the pancakes I also made it a concentrated cold brew
I won’t go into the details on how to do this, but I used a 1:3 coffee to water ratio when cold brewing, and brewed overnight for about 12 hours. If you want to learn more about brewing coffee, Pairadox Coffee has some good resources on their blog for you to check out!
Cooking
If It Gets Too Thick.
I noticed because this is a 50/50 mix of coffee and milk, that the pancakes were a little thicker than normal, if that happens to you, just add a little more milk to get the consistency to your liking!
Again, I can’t thank Michael over at Pairadox Coffee enough for sending me some of this coffee, it has opened my eyes to what a coffee should taste like. Not to mention they donate a portion of their proceeds to a dog rescue!
If you’re interested in grabbing some of this coffee to make this recipe, they also have a 10% coupon for their shop when you sign up to their newsletter!
On To The Recipe
Ethiopia Coffee Pancakes With Blueberry Maple Syrup
Ingredients
Pancakes
- 2/3 cup ethiopia coffee Gedeo Worka - cold brewed concentrate
- 2/3 cup whole milk
- 1 1/2 cup white flour
- 3 1/2 tsp baking powder
- 1 tbsp white sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1 whole egg
- 3 tbsp butter melted
Blueberry Maple Syrup
- 1 cup fresh blueberries
- 1/3 cup maple syrup
Instructions
Blueberry Maple Syrup
- Add your blueberries and maple syrup into a pan at low medium heat. Simmer for about 2 minutes
- With a fork, smash down the blueberries until you have a smooth consistency.
- let simmer for about another minute.
- Pour into a container and let cool.
Pancakes
- Combine milk, ethiopia coffee and vanilla into a container and set aside.
- Add flour, salt, sugar, baking powder into a bowl and whisk together.
- Add the coffe mix, egg and butter in...
- ... whisk together until smooth
- On a griddle or pan at medium heat, add about 1/3 cup of the pancake mix and cook on 1 side for about 2 minutes.
- Flip and cook for an additional 2 minutes.
- Serve with some blueberries, and top with blueberry maple syrup and enjoy!
20 Comments
Wow, wow, wow! This is such a cool idea. I got some amazing Ethiopian coffee on a recent trip–now I know how to put it to use!
Gosh! They look incredible and moreish. Love the blueberry maple.
That blueberry syrup! I want them!
OMG those blueberries!!! I want to put them on everything!! Delicious!
These look fantastic! What an interesting flavor combination. Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/07/02/home-matters-linky-party-44/ 🙂
~Lorelai
Life With Lorelai
Looks delicious and I love the idea of coffee IN my pancakes 🙂
OMG you had me at Ethiopian coffee – I’m making these ASAP
The pancakes look wonderful. I just love the idea of the berries in the syrup!
mmmm. that blueberry syrup sound fantastic. Coffee and blueberry seems a popular combination. Think I’ll be trying these.
The blueberry syrup really did kick it up a few notches! Let me know how it turns out if you make them Jane!
Dad with a Pan, this looks like the perfect Sunday brunch treat! Thanks for sharing!
Thanks Byron, It was just as fun making it as it was eating it!
You mean for breakfast I can drink my coffee and eat it too! This looks perfectly delicious!
I know right?! Thanks Megan!
What an awesome twist on pancakes! I’m sure the fruity flavor from Ethipoian coffee is the perfect pairing with the blueberry and maple syrup combination. We’re huge coffee lovers here in our house so I’m definitely trying this recipe out this weekend! Thank you for sharing this! 🙂
What an awesome twist on pancakes! I’m sure the fruity flavor from Ethiopian coffee is the perfect pairing with the blueberry and maple syrup combination. We’re huge coffee lovers here in our house so I’m definitely trying this recipe out this weekend! Thank you for sharing this! 🙂
Awesome, let me know how it turns out Ariel!
What an interesting idea! I was thinking, as I was reading, that I wouldn’t have to make coffee to go with these! Or I could always make a pot anyway for a double coffee hit. Anyway, blueberries and coffee together sounds like a very intriguing combination!
Thanks for sharing at the #HomeMattersParty – we love partying with you! Hope to see you next Friday. 🙂
~Lorelai
Life With Lorelai