Zucchini potato dumplings

Prepare the products according to the list. I got 9 thick pancakes from the specified amount.

Milk, butter and egg are best taken out of the fridge in advance - all the products for making pancakes should be at room temperature. Soluble coffee can be anything - powdered or granulated, but it must be of good quality, the taste of the pancakes depends on it.

In a deep bowl combine melted butter and egg. Stir to mix.

Pour in the milk and mix thoroughly with a fork or whisk.

Sieve the flour and baking powder into a separate bowl. Add sugar and salt.

Add instant coffee powder or granules and mix well.

In portions, stirring each time, add the liquid ingredients to the dry ingredients. Stir until sugar and coffee are completely dissolved.

Coffee batter for pancakes is quite thin and has the consistency of something between pancake batter and pancake batter - it runs off a fork or wire whisk in a thin stream.

Grease a pan with vegetable oil and heat well over medium heat. Pour about a ladleful of batter onto the hot surface of the pan.

Fry the pancake for about 1 minute, until bubbles appear on the surface.

Then flip the pancake to the other side, fry for about 1-2 minutes more and remove to a plate.

Fry the remaining pancakes in the same manner.

Stack the baked pancakes stacked one on top of the other so they stay warm and soft longer.

The coffee pancakes are ready. You can decorate them with fruit and pour chocolate or berry sauce, or complement them with sour cream or honey.

Aromatic coffee and soft, airy pancakes with a subtle flavor - the perfect breakfast!

Would you like to try these