Coconut Pancakes

Two posts today?! Boy are you lucky!

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OH.MY.GOD. Coconut pancakes. Let me tell you...you will never have another pancake again (okay...maybe you will.) When my roommate's mom suggested this to us, I was a little unsure just because coconut is not my go-to flavor. I will never question her again is pretty much the lesson I have learned here. We made these cakes for our little "Gal-entine's Day" brunch Sunday morning and were blown away. I didn't even put syrup on mine (just a little cinnamon) and I was fully satisfied flavor-wise. All you do? Make your favorite pancake recipe and add a bunch of coconut shreds. Unfortunately, I cannot give you a measurement. I was told just to gradually add the coconut until I could see the shreds all throughout as I was stirring. Here's the recipe that we used from Martha Stewart:

What you need:
- 1 c. all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c. milk
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp vegetable oil

What to do:
- Mix dry ingredients (flour, sugar, baking powder, salt)
- Mix milk, butter and egg in a medium bowl. Add the dry ingredients to the mixture. Mix until everything is moistened
- Gradually add coconut shreds as you stir. Stop when you are able to see the shreds throughout (there should be a lot!)
- Heat skillet over medium
- Ladle batter onto the skillet. Let cook 1-2 minutes on each side. (I'm always a little weary about undercooking pancakes so sometimes I let them sit a bit longer)
- Enjoy! This recipe says it makes 4 servings but we got 3 (two pancakes per person) but I am sure we made them a bit bigger than Martha wanted us to...

<3 Ashley

Will you try this? What are your favorite kinds of pancakes?