Espresso Chip Pancakes

Heat a griddle or large skillet over medium heat with the butter. Let butter melt.

In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt. In a small cup, whisk together the buttermilk and egg. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine.

Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping ¼ cup scoops of pancake batter onto the griddle leaving a little space between each. Immediately sprinkle each pancake with mini chocolate chips.

Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done.

While the pancakes cook, make the glaze: In a medium sized bowl whisk together the powdered sugar and buttermilk until a runny sweet sauce that’s perfect for drizzling over pancakes forms. Just before serving, stir in the espresso powder. I wait to stir in the powder before serving so that the espresso granules stay crispy. I love the bite. But, if you would prefer a smoother sauce, stir the espresso powder in with the sugar.

To serve, divide the pancakes between two plates and drizzle with espresso glaze. Dig in.