Coffee Cake Pancakes Recipe
(V) crispy potato latkes, horseradish crème fraiche, buttermilk pancakes, kahlua crème, espresso streusel, maple butter
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Ingredients
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Pancake Batter
Espresso Streusel
Kahlua Crème
Maple Butter
Crispy Potato Latkes
Horseradish Crème Fraiche
Method
Pancake Batter
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
Espresso Streusel
- 4
Prepare Streusel
In a small bowl, mix together flour, brown sugar, instant espresso powder, and cinnamon. Add the cold butter and mix with a fork or your hands until crumbly.
Kahlua Crème
- 5
Whip Cream
In a medium bowl, beat the heavy cream and powdered sugar until soft peaks form. Gradually add Kahlua and mix until combined.
Maple Butter
- 6
Mix Maple Butter
In a small bowl, beat together the softened butter and maple syrup until smooth and creamy.
Crispy Potato Latkes
- 7
- 8
Fry Latkes
Heat vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the latke mixture into the oil and flatten slightly. Fry until golden brown on both sides, about 3-4 minutes per side.
- 9
Drain and Serve
Remove latkes from the skillet and drain on paper towels. Keep warm until serving.
Horseradish Crème Fraiche
- 10
Mix Horseradish Crème Fraiche
In a small bowl, combine crème fraîche and prepared horseradish. Mix well and set aside.