Tuesday, February 28, 2012

Coconut Macaroon Pancakes

Happy national pancake day! It is no secret that we are big fans of pancakes around here, so this is a fabulous holiday for us to celebrate. Coconut is another love of mine, so, naturally, when I saw these pancakes I knew they would hold a dear place in my heart. If you don't like coconut, this may not be the pancake recipe for you, but stick around and check out the pancake link over there on the side. There's lots of other tasty ones to choose from.

Ok, back to the coconut macaroon pancakes. Ohh, were they lovely. For the most part, my favorite way to eat a pancake is HOT off the griddle. Any leftover pancakes (which are not many, so I just leave them on the counter) get eaten by my children, and sometimes me, a few hours later as a snack. Rarely do pancakes make it to the fridge for consumption the next day. But these did only because I was the only one eating them. Yes, I sometimes make pancakes JUST for myself. I know, I'm weird.

The first time I snitched a bite of these, COLD from the fridge they were a different kind of delicious. OH, so good. Then my mind went straight to CHOCOLATE! What is a macaroon without chocolate right? I drizzled some hot fudge over them and just like that they became a dessert pancake. Completely perfect.

So, what I'm trying to say is you can eat these hot with a little drizzle of syrup, just out of your hand at room temperature, or cold for dessert drizzled with chocolate. You cannot go wrong any way you eat them.

Coconut Macaroon Pancakes
1 14-ounce can of coconut milk
3 eggs
1/4 cup brown sugar
1 /4 cups flour
3 cups sweetened shredded coconut
1/4 tsp. salt
2 tsp. baking powder

In a large bowl combine the coconut milk, eggs and sugar. Whisk until incorporated. In a separate bowl, mix together flour, coconut, salt and baking powder. Add the dry ingredients to the wet and stir to combine.

Heat a non-stick (or well-seasoned) skillet, or griddle to medium-hot. Brush with a bit of coconut oil (or butter), if necessary. Drop batter, using a 1/4 cup measuring cup, onto the griddle and cook until edges begin to look dry (about 2 minutes). Flip pancakes and cook another 2 minutes or so, until bottom is deep golden in color.

Makes about 10-12 pancakes.

SOURCE: Perry's Plate

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