Pancakes with Instant Coffee

• 100 g all-purpose flour

• 4 g (1 tsp) baking powder

• 1 g (¼ tsp) baking soda

• 20 g (1 ½ tbsp) sugarish

• 1 egg

• 80 g Greek yogurt (plain or vanilla)

• 1 tsp instant coffee (adjust strength to taste)

• 15 g (1 tbsp) vegetable oil

• 3 tbsp milk

Stir the instant coffee into the yogurt. Let it sit for 1 minute so the coffee granules dissolve.

Add the egg, oil, and milk to the yogurt, and whisk until smooth.

In a separate bowl, mix the flour, baking powder, baking soda, and sugarish.

Pour the wet ingredients into the dry, and stir until just combined.

Cook the pancakes over medium heat with a lid, about 2-3 minutes per side, until golden and fluffy.

Serve with your desired topping.

Creamy Coffee Topping (Coffee Cream)

Ingredients:

• 1 dl heavy cream
• 1 tbsp sugarish
• ½–1 tsp instant coffee
• ½ tsp vanilla extract

Instructions:

1. Combine the instant coffee and sugarish in the cream.

2. Whip everything together until soft peaks form.

3. Spoon a generous dollop on top of the pancakes.