I’ve said it once and I’ll say it again: I have a pancake addiction. And possibly an addiction to St. Patrick’s Day too. I’ve blogged about my uncontainable love for Blueberry Lemon Pancakes and have already made allergy-friendly Soda Bread and Irish Cream Carob Cupcakes, though it’s only a few days into March.
Yesterday morning, though, I just didn’t have time to make pancakes and blog the recipe. I had an audition and five articles to write, for Pete’s sake! No time for delicious food and playing when there’s work to be done, right?
Yeah, you guessed it. I went into the kitchen. I just had to try out the first go of my new creation, Nutty Irishman St. Pat’s Pancakes. I mean, a girl’s gotta eat breakfast, right? And I had laundry down in the basement so my eye had to keep on a clock. What’s an extra half hour in the kitchen when there’s creation to be had, right?
Addiction. But I know many of you out there are addicted too. As evident by your confessions on the last pancake addiction post. Yes, I think this support group should happen somewhere. In fact, I just bought AddictedToPancakes.Com. Message me if you want to be made an author and contribute a recipe, or just divulge a food addiction. This could be fun.
Anyhoo, in the spirit both of St. Patrick’s Day and Pancake Addiction (which would make a good band name, no?), I’ve made these. Dessert for breakfast. A coffee drink in a pancake. Somehow I captured a bit of the delicious after-dinner drink, though I used no whiskey (sniff). I ate a bunch.
Now, notes: These are not that sweet. I used 4 Tbsp of sucanat to make the cocoa a bit fuller, but these do not taste like a brownie, cake or even chocolate muffin. They are definitely pancakes. If you want a sweeter treat, throw more sugar in there. And if you don’t mind a little alcohol in the morning, throw a shot or two in. Or soak your hazelnuts in whiskey for a while and then leave them out to dry / toast them. Yum. I’m gonna try that next time.
- 1/2 cup strong brewed coffee or espresso
- 2 Tbsp butter
- 1 cup milk (I used unsweetened vanilla almond milk)
- 2 tsp vanilla extract
- 1/4 tsp almond extract (or hazelnut if you can find it… I couldn’t… sniff…)
- 1/2 cup fine unsweetened cocoa (I used Ghirardelli)
- 4Tbsp sugar (I used sucanat)
- 2 cups gluten-free pancake mix (Bob’s Red Mill or I used equal parts tapioca, oat, white rice and sorhgum this morning)
- 1/2 tsp xantham gum (if NOT using a premixed pancake mix)
- 1 tsp baking powder
- 2 eggs
Now I did this in a blender, because I was anticipating making it at my boyfriend’s apartment or my dad’s house, and they both have those and not other methods of equipment. You could also do this in a bowl on a standing mixer or with a hand mixer. The blender method was affective and did make pouring the pancakes easier, but I did get mix all over my white kitchen cabinets. It was funny.
- In a saucepan combine melt butter. Then add coffee and milk and heat on low until warmed.
- Whisk in the cocoa until combined completely.
- Pour in liquid measuring cup and set aside to cool.
- In a medium bowl, sift together remaining dry ingredients (flour, sugar, baking powder, salt).
- In a large bowl or blender, beat eggs until a tiny bit frothy. Then slowly add the liquid ingredients (retain about 1/4 cup) and beat to combine. Add the dry ingredients 1/2 cup at a time until incorporated.
- If the batter is a bit too thick, add remaining wet mixture.
- Let stand while you heat your cooking instrument (I used a griddle that covered two burners).
- Now, these will brown more easily than other pancakes, so I recommend heating the surface well and then turning down the heat and letting it cool a tad.
- Bake on both sides until fluffy. This made me 14 small pancakes.