Friday, November 13, 2015

Coconut Cream Pancakes

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Weekend breakfasts should be a little bit special, and these Coconut Cream Pancakes are a little bit special. At least a couple times a week I make these Perfect Pancakes from the Baker Upstairs. Alicia put together a cookbook a few years ago of her favorite recipes and that pancake recipe has become the only one I use. I didn't even like pancakes until I started making her Perfect Pancakes because I don't love syrup and I really don't love pancakes from a box. Perfect Pancakes are light, fluffy, crisp on the outside, tender on the inside, slightly sweet, and magical.

A couple of weekends ago I started making pancakes and realized I had some coconut milk I needed to use.  Thus Coconut Cream Pancakes were born. I used coconut milk and whole milk, which made the pancakes thicker and fluffier, with a subtle but definite hint of coconut. Then I added some shredded coconut and coconut extract. The result was smile-inducing. Perfect pancakes with a hint of coconut. They tasted like cake, especially when I was snacking on the leftovers at 9:30 that night. I liked them just plain, but they were equally lovely with warm syrup, butter, peanut butter, and bananas. (Maybe that was all on the same pancake, maybe not. Judge me if you must.)

If you aren't a fan of shredded coconut, skip it. The coconut milk and extract will give enough flavor without changing the pancake's texture.

These are beautiful and delicious enough for a special brunch, yet easy enough to throw together for just a Saturday morning breakfast. Honestly, I make pancakes a couple times a week for my kids because they reheat and freeze well. Plus, they are more filling than cereal. And then they leave the house smelling like syrup, which is an entire discussion in and of itself.

If you have even the slightest inclination toward coconut, Little Red Hen's Coconut Cream Pancakes are worth giving a try.

Coconut Cream Pancakes

Adapted from the baker upstairs
  • 2 cups flour
  • 1 tbs plus 2 tsp baking powder
  • 1 tsp salt
  • 4 tbs sugar (you can decrease or eliminate the sugar, but it is sure good!)
  • 2 eggs
  • 1 cup whole milk 
  • 1 cup coconut milk
  • 1/2 tsp coconut extract (almond extract is good too)
  • 1/2 cup vegetable oil 
  1. Set pan on stove and turn heat to just under medium heat. 
  2. In a bowl mix flour, baking powder, salt, coconut, and sugar with a whisk.
  3. In a smaller bowl, lightly whisk together milk, coconut milk, extract, oil and eggs. Add to dry ingredients.
  4. Whisk all ingredients together until just combined. Use 1/4 cup of batter per pancake.
  5. Cook in a greased frying pan over  just under medium heat until lightly golden brown on both sides. 
  6. Top with coconut, syrup, banana, butter, or strawberries.

Bake the bread. Share the slices.

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