Bondi Coffee is all about getting the most out of every day, and Pancake Day is no less worthy of some Bondi Twists to make it even more yummy! Oh yes, SUPERFOOD SUPERPOWERED BONDI COFFEE PANCAKES. We've got a family-friendly chocolate chip recipe, and another a little more indulgent for the over 18s. Enjoy!
Bondi's Chocolate Chipcakes
Serves 6.
225g Self Raising Flour
1 tbsp Cocoa powder
2 sachets or 2 tbsp of Bondi Coffee
3 tbsp caster sugar or coconut sugar
2 medium eggs
300ml milk or dairy-free alternative
150g chocolate chips – refrigerated overnight
Butter
In a large bowl, whisk together your Flour, Sugar, Cocoa Powder and Coffee.
In a separate bowl, whisk together your Eggs and Milk.
Add the liquid mixture to the dry mixture, and whisk till smooth.
Add in the chocolate chips and stir through.
Preheat a pan on a medium heat - and rub a little oil onto the pan.
Add some batter using a ladle, and cook on each side for 1-2 minutes or until you see bubbles coming through to the upside of the pancake.
Serve with your favourite toppings! We love ours with blueberries and bananas.
Bondi's Boozy Pancakes
Recipe serves 4.
200g Self-Raising Flour
1 tbsp Cocoa Powder
1 Sachet or 1 tbsp Bondi Coffee
200ml milk
2 medium eggs
½ tsp vanilla extract or seeds from 1 pod
Butter for frying
Topping:
1 Sachet or 1 tbsp Bondi Coffee
3 tbsp caster or coconut sugar
1 shot coffee liqueur
1 tbsp vodka
200g full-fat strained Greek yoghurt
Dark Chocolate, crushed into chunks and shards.
Simmer 1 sachet of Bondi Coffee with 2 tbsp sugar and the coffee liqueur until it goes thick and syrupy. Set aside to cool.
In a large bowl, whisk together the pancake ingredients until smooth. Pop the oven on a low temperature to house the pancakes as you cook them.
Put a small bit of butter in a non-stick frying pan on a medium heat. Pour mixture into the pan, making medium sized pancakes. Cook for 2-3 minutes then flip and cook for 1 minute.
Stack the pancakes on a baking tray and keep warm in the oven whilst you cook all the mixture.
Mix the Greek yoghurt with vodka and a tbsp of sugar until smooth. To serve, plate the warm pancakes with the yoghurt mixture in-between each layer. drizzle the cooling syrup over the top before topping with the crushed dark chocolate.
