Vietnamese Coffee Pancakes with Cinnamon Butter
Vietnamese Coffee Pancakes with Cinnamon Butter are a delightful and scrumptious meal to make for breakfast, lunch, or dinner!
I know what we need.
Well, I know what we need this Monday AM.
How about a spring break trip to Cancun? Just kidding. For a split second going to Cancun sounds like a great idea. The sun. The beach. The free booze. BUT. Once I stop and replay all the sh$ that went down while on college spring break, I’m like, “How the hell did we survive?
Fast forward twenty years and for spring break all I want to do is take some fresh turns down a snowy mountain. Make an ultimate apre ski charcuterie spread. Catch up with my friends and get a massage. BASIC AF. And that’s okay. If I still wanted to go to Cancun and enter a Senior Frogs wet t-shirt contest, I’d hope you would have an intervention.
Okay, where was I? Oh, yes. Accessing needs on this Monday AM.
Here’s exactly what we need: 1) a jug of coffee, 2) a stack of delicious, fluffy Vietnamese Coffee Pancakes with Cinnamon Butter. I realize pancakes are generally reserved for weekend mornings, but sometimes a girl just needs a stack. Ya, feel me?
Have you ever had Vietnamese Coffee? It’s pretty simple to make. Brew a cup of Vietnamese ground coffee (or you can use your favorite kind of coffee) and mix in sweetened condensed milk. Easy peasy. Serve it warm or chilled, but I definitely recommend it in a pancake form.
Take your standard pancake batter mix and add in brewed coffee and sweetened condensed milk. Super easy! Make extra because these bad boys will go fast!
Who needs a fork?
Vietnamese Coffee Pancakes with Cinnamon Butter
Ingredients:
- for the pancakes:
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp ground cinnamon
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1/4 cup brewed coffee, cooled
- 3 tbsp sweetened condensed milk
- 2 large eggs
- 1/2 tsp vanilla extract
- maple syrup, for garnish
- for the cinnamon butter:
- 4 tbsp unsalted butter, room temperature
- 1/2 tsp ground cinnamon
Directions:
- for the pancakes:
- In a medium bowl combine flour, baking powder, kosher salt and cinnamon.
- In another medium bowl combine milk, sour cream, sweetened condensed milk, coffee, eggs and vanilla extract.
- Take the wet mixture and combine it with the dry mixture. If the mixture is too thick add water to help thin out.
- Preheat a skillet to medium high heat. Measure out a 1/4 cup of batter and pour it into the skillet. Use a spatula to help spread out the pancake batter. Once the top of the pancake begins to bubble, flip and continue to cook for another minute or until golden brown.
- Repeat process until all batter has been used. Garnish pancakes with maple syrup and cinnamon butter
- for the cinnamon butter:
- In a bowl combine the butter and cinnamon until smooth.
Savor the harmonious blend of robust Vietnamese coffee-infused pancakes topped with luscious Cinnamon Butter. This culinary symphony offers a delightful conclusion to your breakfast, leaving your taste buds enchanted and craving for more.