Toasted Coconut Pancakes with Coconut Syrup
Adapted from NY Times Cooking
2 cups flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
2 1/2 cups buttermilk
2 large eggs
1 tsp. coconut extract
3 Tbsp. unsalted butter, melted
1. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a large bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Add the coconut extract and melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). *The batter can be refrigerated for up to one hour.
2. Heat a large nonstick griddle or skillet over low heat for about 5 minutes. Grease griddle or skillet with butter or oil. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet for each pancake.
3. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Top with toasted coconut and serve with coconut syrup.
2 cups sweetened coconut chips or flakes
1. Heat the oven to 350°F. Spread coconut evenly on a cookie sheet. Bake for 5 to 7 minutes or until light golden brown, stirring occasionally. Watch closely to avoid over-browning. Set aside.
Adapted from Modern Honey
1 (14 oz.) can coconut milk (not lite)
1/2 cup sugar
2 Tbsp. light Karo syrup
pinch of salt
1. Place canned coconut milk, sugar, and Karo syrup in a medium saucepan over medium heat. 2. Whisk together and cook for 8-10 minutes or until it starts to simmer. Once it starts to simmer and thicken remove from heat and serve.