House Spouse

I tend to think pancakes for your first meal of the day are almost as wrong as coco puffs for breakfast. Still, intrigued enough by the 101cookbooks recipe for coconut macaroon pancakes and sensitive to Andrew’s penchant for toothache-inducing Saturday brunch, I decided to give them a go.

(Although, you can see in the picture a tangerine was added to make the pancakes “part of a complete breakfast. What you don’t see is the plain yogurt we also consumed making the pancakes more like a sweet side than the main meal.)

Like with most recipes, I altered things slightly to accommodate the ingredients I had versus what was called for, namely sweetened, not unsweetened, coconut flakes. The batter was particularly wet and much more coconut-y than I had imagined it would be, so I added a touch more flour. I started with the sprinkled brown sugar, but the pancakes started burning before they were cooked enough to flip, making for somewhat of a mess. Even lowering heat didn’t help, because the brown sugar turned gooey and caramel-y rather than crisped like it ought to have.

My verdict on these pancakes? I won’t make them again unless Andrew begs for them, which I doubt he will. They were tasty, but in each bite is a mouthful of coconut, making them much more like their namesake cookie than pancakes.

Coconut Macaroon Pancakes
From 101 Cookbooks

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 (sweetened is fine, too)
scant 1/2 teaspoon fine grain sea salt (or, for regular gals like me, regular salt will work)
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.

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