Espresso Pancakes

Ingredients

• All-purpose flour (1 cup)
• Granulated sugar (2 tablespoons)
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Espresso powder (2 tablespoons)
• Milk (1 cup)
• Egg (1, beaten)
• Unsalted butter (2 tablespoons, melted)
• Vanilla extract (1 teaspoon)
• Maple syrup (for serving)
• Chocolate shavings or whipped cream (optional, for topping)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and espresso powder until evenly combined.
2. In a separate bowl, whisk together the milk, beaten egg, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
3. Pour the wet ingredients into the dry mixture and gently stir until just combined. It's perfectly fine to have a few lumps—avoid overmixing for the fluffiest pancakes.
4. Preheat a non-stick skillet or griddle over medium heat, then lightly grease it with a small amount of butter or cooking spray.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes, then carefully flip and cook for another 1-2 minutes, or until golden brown.
6. Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.
7. Serve the espresso pancakes warm, drizzled with maple syrup. For an extra touch of indulgence, consider topping with chocolate shavings or a dollop of whipped cream.