Icelandic pancakes
200 g flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp sugar
2 eggs
25 g butter, melted and slightly cooled
1 tsp vanilla extract
2-3 tbsp cold brewed coffee
250-350 ml milk
Combine the dry ingredients in a bowl.
Add the eggs, vanilla extract, coffee, and melted butter, then stir in the milk in small increments to create a smooth but thin batter.
Bake thin pancakes on a well-heated skillet, regularly greasing the pan with butter. This recipe should yield about 12-16 pancakes.