These are glorious. I printed the recipe the moment I read it on 101 Cookbooks. They are something of a happy experiment for Heidi - and I can only hope she has more of them!
These aren't your light and fluffy pancakes, no sir. They are dense (yet delicate), sweet and chewy. They are everything that is wonderful about the coconut macaroon, but miraculously a pancake instead. Now, I am a big fan of the fluffy pancake, but these are certainly a treat. Dave didn't love them as much as I did, but that's because he has "texture issues" with coconut. I love him anyway.
The only real trick to these is the flipping. The shredded coconut doesn't spread as much as the batter as they cook, which means you'll have a bit of thin pancake around the periphery of the pancake... and it is a little daintier than the center - which makes it a little iffy on the flip. Take your time and you will be rewarded.
I chose not to syrup them - a little butter did me fine. With a side of bacon, these beauties made a wonderful mid-week dinner. (I even took some leftovers for lunch! Lucky me!)
Coconut Macaroon Pancakes
c/o Heidi at 101 Cookbooks
Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.
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.