2 tablespoons instant coffee 11/3 cups (200 grams) self-raising flour 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1 tablespoon caster sugar 1 egg 200 grams Greek-style yoghurt, plus extra to serve 200 milli liters milk 40 grams unsalted butter, melted, plus extra to brush Fresh fruit, to serve Icing sugar, to dust
Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt. In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine. Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter if needed
