Coffee Bread
HB-16020 · Hand-built original · Korean
A soft microwave coffee bread from pancake mix batter in paper cups, finished with maple syrup and powdered sugar.
KoreanBreadVegetarianGluten-freeLow-Sodium
Main ingredient: pancake mix
Pairs well with: milk, coffee, tea, jam
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 paper cup pancake mix
- 1 egg
- 1 instant coffee mix stick
- 2 tablespoons hot water
- 4 tablespoons milk
- a little cooking oil
- maple syrup and powdered sugar (for serving)
Method
- Dissolve the instant coffee mix stick in the hot water and let the coffee liquid cool slightly.
- Stir the pancake mix together with the egg and milk, then pour in the coffee liquid and mix everything into a smooth batter.
- Grease paper cups lightly with cooking oil so the breads release easily.
- Fill each cup about halfway with the coffee batter.
- Microwave the cups for about 1 minute, until the breads are set and springy.
- Serve the warm coffee breads dusted with powdered sugar and drizzled with maple syrup.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).