Sunday, April 22, 2012

Honey Buttermilk Pancakes With Toasted Coconut

Well, I just cannot seem to get my fill of toasted coconut lately.  I am finding that the more that I experiment around with it, the more that I am falling in love with it.  I love just everything about it from it's sweet toasty flavor to it's dainty little crunch.  From a cupcake topper to an oatmeal garnish, I love it all.  Especially on top of some pancakes as in this recipe.  It is such a beautiful compliment to their soft pillowy texture.

2 cups of pancake mix (I used Bisquick)
1 tsp. of baking powder
1 T. of lemon juice +enough milk to = 1 cup
1 T. of honey
2 eggs (at room temperature for about 20 minutes, then beaten)
1/4 cup of shredded sweetened baking coconut

-Preheat your oven to 350* (for toasting the coconut).  In a large mixing bowl, stir together the pancake mix and the baking powder.  Place 1 T. of lemon juice into a 1 cup liquid measuring cup, then fill with enough milk to equal 1 cup, this is a makeshift buttermilk.  Stir it well and allow it to stand for a few minutes (you will notice it slightly thicken).  Meanwhile for your coconut, spread it out evenly in a thin layer across a baking sheet and bake at 350* for 5-10 minutes, making sure to watch it very closely after the first 5 minutes (mine took about 7-8 minutes).  When it is a light tan color it is done, remove the pan from the oven and set aside to cool (you can keep any leftover toasted coconut in a sealed container to use on just about anything else-I love it in my oatmeal now).  Once it is ready, create a well in the center of dry mixture in your large mixing bowl.  Pour in the buttermilk, honey and your two beaten room temperature eggs (by allowing them to be room temperature, they will beat up at a higher volume, giving you big puffy pancakes) and stir it all well.  Heat up your griddle or skillet to a medium heat and grease it with a little butter.  Ladle the pancakes on and flip them over once the bubbles on the top begin to pop.  Cook to a nice golden brown on both sides.  Once they are done, serve them with some butter, syrup and a sprinkling of toasted coconut on top.

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