Fluffy buttermilk pancakes with a rich hint of Camp Coffee, topped with fresh berries and a sweet coffee-condensed milk drizzle. The perfect weekend treat with a bold twist.
Ingredients
100g plain flour
2 tsp baking powder
1 tbsp caster sugar
2 large eggs, separated
284ml tub buttermilk
25g butter, melted
1 tbsp Camp Chicory & Coffee Essence
Oil for frying
2 tbsp condensed milk
3 tbsp Camp Chicory & Coffee Essence
100g blueberries
100g strawberries, quartered
Preparation
Step 1
To make the pancakes, mix together the flour, baking powder and sugar in a large bowl. Whisk the egg whites in a separate bowl until stiff.
Step 2
Mix the egg yolks with the buttermilk, melted butter and 1 tbsp Camp Coffee Essence and whisk into the flour until smooth. Fold in the egg whites gently until evenly distributed.
Step 3
Heat a little oil in a large frying pan and add 3 large tablespoons of batter, cook for 2 minutes on a medium to low heat until small bubbles form, turn over and cook for a further 1-2 minutes until golden. Repeat to make 12 pancakes.
Step 4
Mix together the condensed milk and 3 tbsp Camp. Place 3 pancakes on each plate, top with the fruit and drizzle over the syrup mixture to serve.
Cooks Tips!
Try adding blueberries to the pancake mix too for extra flavour.