So I went underground for a bit while I kicked up my GMAT studying. That meant very little cooking, no blogging and lots of studying. All of my summertime hibernation paid off with a great score which means I’m back amongst the living!
I have a fondness for all things coconut. In fact my love for all things coconut rivals my love for all things pumpkin. So when I saw this recipe on 101 Cookbooks (Heidi Swanson’s site) I knew I had to go for it.
I’m not quite sure what happened but they didn’t turn out right at all. Check out the link below to see a picture of how Heidi’s turned out. Mine were a lot chunkier and not smooth at all. I found the finished product way too dense and chewy. By the end of third pancake I started to feel a little ill from all that coconut! There also wasn’t enough sweetness at all. The batter has a bit of honey/agave and while the pancakes are cooking you sprinkle some sugar on top. It just wasn’t enough. It may come down to the quality of the ingredients that I used — I may have needed to use better quality coconut.
I really like the idea of a coconut macaroon pancake so I’m not quite ready to give up on this recipe. Next time I give this a try I’d probably use more sugar/sweetener in the batter and replace some of the eggs with egg whites to lighten the whole thing up. I’d also reduce the amount of coconut and up the amount of flour. Maybe what I’m really after is a coconut flavoured pancake. With blueberries. Or lemon. Yum…
1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar
In a small saucepan heat the coconut milk and honey, bring barely to a simmer.
In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.
Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.
Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
(Via 101cookbooks.com)
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