Step 1

Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.

Step 2

Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.

Step 3

In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.

Step 4

Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.

Step 5

Serve the pancakes in stacks with fruit and extra yoghurt.

Step 6

Dust with icing sugar.