Breakfast International Cuisine Kids

Coconut Pancake

When it comes to an easy breakfast I love pancakes. Coconut pancake is one of the variation of pancake.These pancakes were absolutely fantastic. This easy recipe makes pancakes that are light and fluffy and only requires a few simple ingredients you probably have in your kitchen right now.These pancakes are the BEST EVER. So easy and perfect every time.

Preparation Time: 5mins  ∏  Cooking Time: 10-15mins  ∏  Servings:5-6 Pancakes

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients:

For Batter

  •  1-1/2 cup all purpose flour (Maida)
  • 1 cup milk (@room temp)
  • 2 eggs (@room temp)
  • 1/2 teaspoon vanilla essence
  • 3 teaspoon melted butter
  • 2 teaspoon baking powder
  • 3 teaspoon sugar
  • 2-3 teaspoon honey (or maple syrup)
  • 5-6 teaspoon dry shredded coconut(sweetened)
  • 1/4 teaspoon salt
  • 2-3 teaspoon Cream cheese (Optional)

coconut-pancake1

How to make Coconut Pancake:

Step1: In a bowl add milk and egg, whisk it well. Now add vanilla essence along with 2 teaspoon melted butter.Whisk it into a smooth mixture.

Step2: In another bowl add all purpose flour, baking powder, salt and sugar .Whisk it well so that everything is well combined. Now create a gap in the center of the flour mixture and pour the milk-egg mixture in batches into the gap.

Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Let the mixture sit for 5-10 minutes.
(Note: Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy. To prevent this, mix dry and wet ingredients separately at first then combine.)
Step3: Heat griddle/pan on low-medium heat then grease pan with butter. Using ladle pour batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. When the batter is still raw from the top, add shredded coconut.
Step4: Cook for a few minutes on first side. Flip it over when you notice tiny bubbles on the top and until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes until lightly golden brown. If you want you can flip a couple of times too for even cooking.
Coconut pancake is ready. Serve it hot with cream cheese, honey or maple syrup or fruits of your choice. (In a similar way you can make pineapple pancake, instead of shredded coconut simply use fresh finely chopped pineapple.)
Coconut Pancake

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