Adapted from La Note Restaurant, Berkeley, CA
Yields 8 pancakes (2-3 servings)
I changed this recipe like nobody’s business. I read the various reviews and a lot of people complained about it being too thick. So I took matters into my own hands and halved all of the dry ingredients, kept all of the wet ingredients the same, and tweaked a few other things–it worked out amazingly. Make sure the coffee AND butter are completely cooled, or you’ll have scrambled eggs on your hands…not pretty.
1 1/2 cups all-purpose flour
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.
Working in batches of 3 or 4, pour 1/4 cup batter per pancakes onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.