Thursday, February 7, 2013

Back from vacation and some Coconut Pancakes...

We are finally getting back into the groove of things from coming home. We spent 5 glorious days in Florida visiting my Aunt Kelly and Cousin Stephanie, a post will be up soon about all the fun that was had there.

The whole time we were on vacation Liam kept asking for a coconut, (guess he wanted to shimmy up a palm tree and get one himself) and this morning he asked for pancakes. I am still in this tropical mindset, so I opted to make coconut pancakes. I've made this recipe a few times and have adjusted it to work with the altitude as well as a balanced flavor and texture.

Place shredded coconut on a baking pan and bake at 350ยบ for about 5 minutes, turning pan half way through. Keep an eye on it, it toasts up fast!

I made a few for Liam without the toasted shredded coconut, I knew he wouldn't care for the texture of it. After his were done I added it to the batter for mine and it was wonderful, added a nice crunch and extra coconut flavor that I was looking for. 

Whether the toasted coconut is added or not the result is a soft, fluffy, and buttery cake. Melts in your mouth, I wish I had doubled this recipe today! Please feel free to add comments, I'm always looking for feedback.  

Coconut Pancakes

makes 6 Cakes

1/4 Cup Heavy Cream
1/2 Cup Coconut Milk
1/4 teaspoon Vanilla
1 Cup All Purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 egg, slightly beaten
2 Tablespoons butter, melted
1/2 Cup Shredded Coconut, toasted

Sift dry ingredients, add liquid and mix together. 
Place on a heated griddle (medium heat) by 1/3 cup portions.
Once bubbles cover cake, then flip. cook for an additional 2 minutes, until golden brown. 

Serve with more toasted coconut. 

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