Charred Grapefruit and Coffee Buckwheat Pancakes

Instructions

1. 1

   In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, salt, and instant coffee granules.

   ~2 min
2. 2

   In a separate bowl, whisk together eggs and milk. Then, whisk in the melted butter.

   ~1 min
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.

   ~1 min
4. 4

   Cut the grapefruit in half crosswise. Using a sharp knife, carefully cut around the segments of the grapefruit to release them. You can also slice the grapefruit thinly.

   ~5 min
5. 5

   Heat a lightly oiled or buttered non-stick frying pan over medium-high heat.

   ~3 min
6. 6

   Place the grapefruit halves (cut side down) or slices onto the hot pan. Char for about 2-3 minutes per side until slightly caramelized and softened.

   ~6 min
7. 7

   Remove the charred grapefruit from the pan and set aside. Wipe the pan clean if necessary.

   ~1 min
8. 8

   Pour approximately 1/4 cup of batter per pancake onto the hot frying pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.

   ~15 min
9. 9

   Serve the pancakes immediately, topped with the charred grapefruit segments or slices.