Ingredients
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1 cup all-purpose flour
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2 1/2 tablespoons sugar
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1/2 teaspoon salt
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3/4 teaspoon baking powder
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3/4 teaspoon baking soda
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4 teaspoons instant coffee (decaffeinated or regular)
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1 tablespoon hot water
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1 cup nonfat milk
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1 1/2 tablespoons brandy or 1 1/2 tablespoons Kahlua
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1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted
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1/4 cup finely chopped pecans
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3 tablespoons semi-sweet chocolate chips
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1 large egg, beaten
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1/4 cup nonfat sour cream or 1/4 cup reduced fat sour cream
Instructions
- Whisk flour, sugar, salt, baking powder and baking soda in a large bowl; set aside.
- In a medium or large glass measuring cup (or bowl), stir instant coffee and hot water until dissolved.
- Add sour cream to coffee and mix. Slowly stir in milk. Then add brandy and egg, and whisk to combine.
- Add wet ingredients to dry ingredients, and whisk until combined; batter will be a little lumpy. Stir in melted tub margarine.
- Ladle approximately ¼ cup of batter for each pancake onto prepared sprayed griddle. Batter will be thin. Sprinkle with 4 or 5 chocolate chips and a large pinch of pecans. Cook until bottom is golden brown and bubbles are forming. Flip and cook second side until done. I like to use a tiny bit of cooking spray in between batches to prevent sticking.
- These are sweet enough and have a lot of flavor just plain (we don't put syrup on them), but feel free to also serve them with your favorite topping. Enjoy!