Coconut Pancakes With Coconut Maple Syrup

Printable Version (Recipe Only)

As the days get chillier, I thought it would be nice to re-share this recipe for Coconut Pancakes with Coconut Maple Syrup. The waft of coconut on a cold morning is a nice way to remind us of warmer times and places.

A melt in your mouth buttery and tender, mildly coconut flavored pancake with the sweet-salty note of the coconut maple syrup... A lovely fusion of good ol' fluffy American pancakes, and a sticky Thai coconut dessert.

Some day soon, I'll re-make these and take better pics for you. :P

Coconut Pancakes With Coconut Maple Syrup
Makes 6 roughly 5" diameter pancakes and is easily doubled.
Time: About 30 minutes
Printable Version

In a mixing bowl, combine:

- 1 large egg

- 1/4 cup whipping cream
- 1/2 cup coconut milk (gotta make sure to shake the can well before opening to incorporate the fat and cream solids with the liquid)
- 1/2 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar (to tenderize the flour)
- 1 Tablespoon sugar

And whisk thoroughly until it has a soft pastel yellow color to it, then add:

- 2/3 cup All Purpose flour
- 1/3 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons butter, melted

And whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter.

While the batter is resting just a bit, make your syrup. You want to make sure the syrup's ready to go when the pancakes are done because who likes cold pancakes.

For the syrup, combine:

- 3 Tablespoons coconut milk
- 2 Tablespoons maple syrup
- 1 teaspoon brown sugar
- 1 Tablespoon of butter
- a good pinch of salt

In a small saucepan over medium heat until all the butter and sugar are melted. (Or you can zap it in a microwave, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes.

Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake.

That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish.

Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip.

Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :)

Happy Saturday, peeps.




Popular Posts