AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
This time of year always has me longing for Hawaii. When I think of Hawaii...coconut comes to mind...it always brings me back.
These days it would not be unlikely to see me out with my husband on a cold winters night....he enjoying a glass of Pinot and me sipping on a pina colada. It is the simple pleasures in life that make living so fun. Since I try to refrain from drinking a pina colada for breakfast I found this recipe for coconut pancakes to get my fix.
These are delicious! And the toasted coconut will make your house smell awesome!
Adapted slightly from firstlookthencook
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup light coconut milk
1 1/2 tablespoons canola oil
sweetened coconut flakes
light coconut milk
Preheat oven to 350 degrees. Sprinkle sweetened coconut flakes on a baking sheet and bake for about 10 minutes, stirring often until toasted.
Whisk together coconut milk, canola oil and 1 egg. Combine with dry ingredients and just barely mix until there are no lumps.
Use an electric griddle and heat to 375 degrees. If you don't have a griddle heat a non-stick pan on medium-low. Cover with a little melted butter or spray with cooking spray. Pour about 1/2 cup of batter into the pan. This will make a 6-inch pancake. Cook until there are bubbles on the top of the pancake,
then flip to other side and cook until done. My first pancake is usually the sacrifice pancake that I end up eating because it is the one where I can gage the right heat for the following pancakes.
Make the coconut syrup:
Mix equal parts honey and coconut milk for the syrup.
Serve warm pancakes, topped with syrup and toasted coconut.
Note: Pancakes freeze great! I store simply store leftover pancakes in a plastic bag in the freezer for future use.