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January 2007 Issue
Coconut Pancakes
by Ronda L. Halpin
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When January digs its frigid claws into you, it's time to fight back with recipes that take you away to a warmer, friendlier place. So, this month, we're offering you Coconut Pancakes. They are made with both shredded coconut and coconut milk and, when topped with wonderful tropical fruit, they are sure to transport you away from cold weather and to a warmer state of mind!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Coconut Pancakes

  • 1 1/2 c. flour
  • 2 T. sugar
  • 2 T. flaked coconut
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (14 oz.) can light coconut milk
  • 1 T. butter, melted
  • 1 large egg
Combine the flour, sugar, coconut, baking powder and salt in a large bowl. Whisk to mix. Combine the coconut milk, butter and egg in another bowl. Add the wet ingredients to the dry ingredients and stir until smooth.

Using a 1/4 cup measuring spoon, ladle the batter onto a hot nonstick griddle. Cook on one side for about 3 minutes or until the tops are covered with bubbles and the edges look a light golden brown. Flip the pancakes and cook for an additional 2 minutes. Serve hot with mixed fruit, shredded coconut and maple syrup.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 



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