Coffee Pancakes

1、 Food preparation 

Dry ingredients: Blend 120 grams of low gluten flour with 10 grams of instant coffee powder, 3 grams of baking powder, 20 grams of granulated sugar and 1 gram of salt to create the dry mixture.
Wet ingredients: Prepare 150ml milk, a single egg, and 15g melted butter.

 
2、 Production process 

Mix batter 

Put low gluten flour, instant coffee powder, baking powder, granulated sugar, and salt into a large bowl and mix them until they blend into a uniform dry mixture.
Beat eggs in a separate bowl then add milk and mix thoroughly. Gradually pour in melted butter while continuing the stirring process.
Blend wet ingredients with dry components using an egg beater or chopsticks in a "Z" pattern to prevent gluten formation until the batter reaches a smooth uniform consistency without any dry powder remaining.

 
Pancake making 

Heat your pan then maintain a low temperature setting without applying oil. Pour the batter into the pot with a spoon and guide its shape into a circular cake by rotating your wrist.
 
As soon as bubbles appear across the batter surface with raised edges, carefully use a shovel to flip it over and let it fry for another minute until both sides turn golden brown. Follow these instructions again to fry all the leftover batter.