Ethiopia Coffee Pancakes with Blueberry Maple Syrup

For the blueberry maple syrup:
Add your blueberries and maple syrup into a pan over low-medium heat. Simmer for about 2 minutes. With a fork, smash down the blueberries until you have a smooth consistency. Let it simmer for about another minute. Pour syrup into a container and let it cool.

For the coffee milk mixture: Combine milk, cold concentrated coffee and vanilla extract in a container; set aside.

For the pancakes: Add flour, salt, sugar and baking powder into a bowl and whisk together. Add the coffee/milk mix, egg and butter and whisk together until smooth. If it’s a little thick, add a little of the remaining coffee/milk mixture.

Heat a griddle or pan over medium heat. Once griddle is hot add about 1/3 cup of the pancake mix and cook on 1 side for about 2 minutes. Flip and cook for an additional 2 minutes. Remove pancake to a plate and finish cooking the rest of the batter.

Serve with some blueberries, and top with blueberry maple syrup and enjoy!