Double Coconut Pancakes

Just when I think I've finally found "the best pancake ever," I go and stumble upon a recipe like this one and my world turns upside down. These are seriously amazing! I clipped the recipe out of one of my Cooking Light magazines who knows how long ago and it's been sitting unused in my recipe binder ever since. I can hardly live with myself knowing I allowed that to happen. I mean, when pancakes cooking on the griddles smells like a fresh batch of sugar cookies, you know you are in for a treat! I traded out half of the all-purpose flour for whole wheat flour and they turned out great. The are best eaten fresh so only cook as many as you think you can eat (this will not be an issue - trust me, you will eat them ALL!)

Double Coconut Pancakes

Yield: 4 servings (serving size: 3 pancakes)
 

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 2 tablespoons sugar
• 2 tablespoons flaked sweetened coconut
• 1 teaspoon baking powder

• 1/2 teaspoon salt
• 1 (13.5-ounce) can light coconut milk
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Cooking Light DECEMBER 2006