Double Coconut Pancakes

By Bostoncook

CL, 12/06

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 2 tablespoons sugar
• 2 tablespoons flaked sweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can light coconut milk (13.5-ounce)
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten

Details

Servings 4

Preparation

Step 1

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine coconut milk, butter, and egg; stir well. Add coconut milk mixture to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Notes: Yum, yum, yum. Well worth the splurge