Description
These are worth getting up early for.
Ingredients
- 1-¼ cup All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ cups Shredded Sweetened Coconut
- ½ cups Buttermilk
- ¾ cups Coconut Milk (NOT Coconut Water, Although That’s Tasty Stuff)
- 1 Tablespoon Melted Butter (I Used Salted.)
- 1 whole Egg, Beaten
- Additional Butter Or Cooking Spray For Cooking Surface
Preparation
Lightly mix all dry ingredients together.
Add all wet ingredients to the beaten egg and combine well.
Mix the wet ingredients into the dry and stir until incorporated. Don’t over mix.
In a hot skillet or griddle, add a pat of butter if needed to coat the pan.
Over medium-hot heat, drop rounds of batter and let cook until bubbles begin to pop in the center of the pancake, about 2 minutes.
Flip pancake and cook for an additional minute or so until golden brown. Test the cook surface and temperature, and adjust cook time accordingly.
Serve warm with syrup, whipped topping, toasted coconut and/or berries.
