Description
These will make your Sunday morning even better!
Ingredients
- ½ cups Butter, Plus More For Cooking Pancakes
- 1-½ cup All-purpose Flour
- 3-½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon White Sugar
- 1-½ cup Milk
- 1 whole Egg, Beaten
- 1 teaspoon Coconut Extract
- ½ cups Sweetened Shredded Coconut
- Butter, Syrup, And Strawberries, To Serve
Preparation
In a small pot, melt butter over medium high heat until melted and bubbly. Lower heat and allow to turn a light golden brown. Remove from the heat as the butter will continue to brown. Set aside.
In a large mixing bowl, mix together the flour, baking powder salt and sugar. Make a well in the center and add the milk, egg, and coconut extract. Mix until just combined. Add the browned butter and stir to combine again.
Heat a pan or griddle over medium heat.
Pour about 1/4 cup of batter for each pancake and then sprinkle about 1 tablespoon of shredded coconut onto each pancake. Cook until there are bubbles coming through the middle of the batter, about 2 minutes. Flip and cook for another minute or so on the other side. Remove from the pan and keep warm while you’re making the other pancakes. (Obviously, if you’re using a griddle you can make more than one at a time.)
Once you have used all the batter, serve the hot pancakes with butter, syrup, and strawberries!
