1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1-1/2 to 2 tablespoons instant espresso or coffee (depending on how strong of a coffee flavour you’d like)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1 cup milk
2 tablespoons melted butter, cooled slightly
1 teaspoon vanilla
2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
Light whipped cream
Bring to a boil over medium-high heat and cook 1 to 2 minutes, until slightly thickened.
Slowly stir in the milk and continue to simmer until thickened slightly.
Remove from heat and stir in the vanilla extract.
Mix the wet ingredients (egg, milk, butter, vanilla) in a separate bowl.
Add the wet ingredients to the dry ingredients and stir justuntil incorporated.
Lightly butter the pan, and once hot, add pancake batter by the 1/4 cup full (use a small spatula or spoon to spread the batter into a circle if it’s too thick).
Cook for a couple of minutes until bubbles start to form on the top, then flip and cook for another minute or so, until golden brown on both sides.
Stack pancakes on a plate. Top with whipped cream and drizzle a spoonful of caramel sauce on top. Serve immediately.