Ethiopia Coffee Pancakes With Blueberry Maple Syrup

• FOR THE BLUEBERRY MAPLE SYRUP:
• 1 cup Fresh Blueberries
• 1/3 cups Maple Syrup
• FOR THE COFFEE/MILK MIXTURE:
• 2/3 cups Whole Milk
• 2/3 cups Concentrated/Cold Brewed Ethiopia Coffee
• 1 teaspoon Vanilla Extract
• FOR THE PANCAKE BATTER:
• 1-1/2 cup White Flour
• 1 teaspoon Salt
• 1 Tablespoon White Sugar
• 3-1/2 teaspoons Baking Powder
• 1-2/3 cup Coffee/milk Mix
• 1 whole Egg
• 3 Tablespoons Melted Butter
• Blueberries, For Topping (optional)

1. For the blueberry maple syrup:
2. Add your blueberries and maple syrup into a pan over low-medium heat. Simmer for about 2 minutes. With a fork, smash down the blueberries until you have a smooth consistency. Let it simmer for about another minute. Pour syrup into a container and let it cool.
3. For the coffee milk mixture: Combine milk, cold concentrated coffee and vanilla extract in a container; set aside.
4. For the pancakes: Add flour, salt, sugar and baking powder into a bowl and whisk together. Add the coffee/milk mix, egg and butter and whisk together until smooth. If it's a little thick, add a little of the remaining coffee/milk mixture.
5. Heat a griddle or pan over medium heat. Once griddle is hot 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. Remove pancake to a plate and finish cooking the rest of the batter.
6. Serve with some blueberries, and top with blueberry maple syrup and enjoy!

maple syrup, fresh blueberries, maple syrup, coffee, milk, ethiopia coffee, vanilla, white flour, salt, white sugar, baking powder, coffee, egg, butter, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/ethiopia-coffee-pancakes-with-blueberry-maple-syrup/ (may not work)