Last Thursday I was invited along to the G&V Royal Mile Hotel to join in with #CoffeeWithCurrys - an evening dedicated to exploring Nespresso as part of a sensory 5 course dinner, in celebration of the launch of the new Nespresso Prodigio - AKA coffee that you can control with your phone without even getting out of bed, hello where I can I sign up for one of these please.
I'll be going into more detail about the event in an upcoming post this week, however I've been feeling inspired by the use of Nespresso coffee in the yummy dishes we tasted, so thought I'd have a go at creating my own! This recipe is a take on my super simple healthier chocolate chip pancakes, although Sean has actually declared it to be tastier - an accolade indeed from someone as obsessed with coffee (he's a Nespresso loyalist) as he is!
For the pancakes:
- 1 medium, ripe banana
- 1 medium egg
- 1/3 cup oats
- a pinch of salt
- 1/4 tsp baking powder
- 1 cup Nespresso Caramelito (approx. 40ml)
For the caramelised banana and coffee sauce:
- Knob of butter
- 1 tablespoon Nespresso Caramelito
- 1 tablespoon maple syrup
- 1 medium, ripe banana (sliced)
You can of course, choose to make these pancakes with any other espresso of your choice, though I haven't tested any other than the Nespresso Caramelito. I chose that particular flavour for the sweet, fruity notes - which I thought would work well with the banana and the maple syrup. It's also the right intensity for me - the coffee flavour comes through in every mouthful but it isn't overpowering all the other elements.
So, first you need to make the pancake batter. This couldn't be simpler - simply pop everything in a blender and whiz until smooth (should be a matter of seconds) then leave to stand for 10 minutes or so. Heat up your pan and either spritz with some oil or melt a teeny bit of butter and then ladle your first dollop in. I did these pancakes one at a time as they are ever so slightly runnier than the chocolate chip ones so after I messed up the first lot I aimed for one, bigger pancake in the middle of the pan each time.
Cook until bubbles are forming all over the surface of the pancake and then gently flip and cook for a couple of minutes on the other side. Once golden brown, remove and pop on a plate, covering with tin foil to keep the heat whilst you cook the others. You'll probably get 3 or 4 fairly large pancakes in a batch.
For the caramelised banana and coffee sauce, simply melt your butter in the same pan once you've removed the last of the pancakes. Once the melted butter is just starting to bubble, add the sliced banana and cook until one side is golden brown before you turn over. After a couple of minutes, remove the pan from the heat and combine the maple syrup and espresso before adding to the pan, allowing the sauce to just heat through. Then, serve! I topped my pancakes with some walnuts as well - they go so well on coffee cake, so I figured why not!
I'm not going to lie - these were amazing. The coffee flavour is very subtle in the pancakes but come through strong and sweet in the sauce - perfection. Plus, caramelised bananas may just be my new favourite thing. Give them a try this weekend and let me know what you think!