For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted. The finished pancakes get a layer of extra coconut before serving.
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2 1/2 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
Confectioners’ sugar, blueberries and pure maple syrup, for serving
How to Make It
Preheat the oven to 350°. 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. 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. Dust with confectioners’ sugar and top with blueberries. Serve immediately with butter and maple syrup.
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