Cappuccino Pancakes with Mocha Syrup with Jura Australia
Recipe type: Breakfast
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
A decadent weekend breakfast. Try these Cappuccino Pancakes with Warm Mocha Espresso Syrup.
  • 1 ¼ cup of self raising flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • Pinch salt
  • 4 tbsp brown sugar
  • 1 cup of full fat milk
  • 1 egg
  • 50ml espresso, cooked
  • 1 tbsp butter for cooking
  • Mocha Syrup
  • ¼ cup espresso
  • ¼ cup cocoa powder
  • ¼ cup brown sugar
  • Pinch Salt
  • Toppings
  • 150g raspberries
  • 4 tbsp double cream
  1. In a large mixing bowl, combine self raising flour, baking powder, cinnamon, salt and brown sugar.
  2. In a separate bowl combine the milk, egg and espresso and whisk gently. Add the wet mixture to the dry mixture gradually and whisk gently until smooth.
  3. Heat butter in a large non stick pan over medium heat and place a ladle of batter into the pan.
  4. Cook the pancake for 1- 2 minutes each side, flip when bubbles begin to surface. Take off heat and place on covered plate to keep warm. Continue until all batter is used up (should make approximately 6 – 8 pancakes depending on size.)
  5. To make the mocha syrup, place espresso, cocoa powder, brown sugar and salt in a saucepan and bring to a gentle boil. Turn down the heat and simmer for a few minutes until sauce begins to thicken. Remove from the heat.
  6. Serve pancakes immediately topped with raspberries, cream and mocha syrup.
Recipe by Lisa Eats World at