I was SO lucky these past few weeks because I got to spend them with Q! He had a little break from work, and I took some vacation days so that we could spend time with each other before Q heads out for more training. I found my love of the kitchen again, and remembered how much I LOVE cooking for another person (amazing how cooking for two is SO much better than cooking for one!). For Valentine’s Day, I wanted to try a new recipe, so I made these Coconut Pancakes. It made a bunch (I actually cut this recipe in half since it was two of us and there was still a ton left over!). I put them in a freezer ziploc bag and freeze them for the future. They were delicious and really not that much work, who knew? Enjoy!
- 2 cups sweetened shredded coconut (10 ounces)
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons pure coconut extract
- 1 1/2 teaspoons honey
- 4 tablespoons unsalted butter, melted and cooled, plus more for serving
- Canola oil, for brushing
- Pure maple syrup for serving
- Preheat the oven to 35o. (Koko note: I did this in my toaster oven, since it is small and heats up quickly). Spread the coconut in an even layer on a parchment paper–lined baking sheet and toast until lightly browned, about 5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200.
- In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth. Whisk into the dry ingredients just until combined; there will be a few lumps. Let the batter stand for 10 minutes.
- Heat a griddle or large nonstick skillet until hot, then brush with canola oil or spray with Pam (the easy way). Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4- to 5-inch rounds. Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total. To serve, stack the pancakes on plates, sprinkling additional toasted coconut between the layers. Serve immediately with butter and maple syrup.
Adapted from Food & Wine