Before whipping the heavy cream, I added a tablespoon of butter just because you need butter on your pancakes.
Makes 4-6, 4" pancakes.
1½ c all purpose flour
1/3 c granulated sugar
3 T cocoa powder
1 T cornstarch (optional)
2 t baking powder
1/2 t baking soda
2 t instant coffee
1/4 c hot water
2/3 c cold milk
1 large egg
3 t vinegar
4 T cooking oil plus extra for the pan
Preheat non-stick skillet/pan on medium high.
In a medium bowl, mix well the first 6 ingredients; set aside.
In another medium bowl, mix instant coffee and hot water. Add the cold milk and whisk for a few strokes. Add the vinegar, egg and oil and whisk for 30 seconds. Set aside for 10 minutes.
Pour liquid mixture on the dry mixture and stir until just combined.
Lightly brush or smear (using a paper towel) cooking oil on the pan. Using a 1/3 measuring cup, scoopful a batter of the pancake and pour on the preheated pan/skillet. Cover with a lid and cook for 45 seconds to 1 minute. Flip the other side and cover to cook for another 45 seconds or less.
Repeat until all batter is cooked. You can also keep the remaining batter for 3 days in the refrigerator if you don't wish to cook all of it.