Coffee Syrup

Pancake - Breakfast and Brunch

I love coffee. Not just hot coffee, but cold and frozen coffee drinks, coffee candy, coffee baked goods, my coffee rub, I can go on and on. It is the deep, earthy smell and the taste of good coffee that makes me smile. This coffee syrup is so simple to make and very versatile. Use good-quality ground coffee and not instant coffee for best results. Once made, store the syrup in the fridge for up to 2 weeks and use to flavor milk, baked goods, in cocktails, or over pancakes.

Brief

Prep 5 mins

Cook: 20 mins

Additional: 30 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Coffee Syrup

Ingredients

1 cup white sugar

1 cup water

3 tablespoons ground coffee

Gluten-Free Blueberry Banana Buckwheat Pancakes

Breakfast and Brunch

Directions

Step 1

Combine sugar water and ground coffee in a pot over medium heat. Cook stirring often until sugar dissolves and mixture comes to a rolling boil about 10 minutes. Reduce heat to low and cook stirring occasionally for 10 minutes.

Step 2

Remove from heat and let cool about 30 minutes.

Step 3

Place a fine sieve on top of a lidded container and pour syrup through to strain out any coffee grinds if desired. Cover with lid and store in the refrigerator.

Nutritional Information

Coffee Syrup

Servings Per Recipe:4

Calories: 195.7

% Daily Value *

Protein: 0.1g

Carbohydrates: 50.4g 16%

Sugars: 50g

Niacin Equivalents: 0.2mg 2%

Folate: 0.1mcg

Calcium: 4.5mg 1%

Iron: 0.1mg

Magnesium: 6.2mg 2%

Potassium: 62.1mg 2%

Sodium: 4mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.