Before we get to pancakes can we first acknowledge that somehow in less than 2 years I've managed to write 400 posts. How have I not run out of things to say, or better yet, cook? Yet despite this, I couldn't be filled with a greater sense of accomplishment. Hey J, remember when I didn't know how to operate the oven?? Look who's come full circle.
One of my favourite things about blogging is the ability to go back and reread the story behind each recipe. Food has the ability to transport us back to a special place, or moment in time. For instance, apple pie and fresh baked bread remind me of my Grandma M, Nanaimo bars remind me of my Grandma L, ice cream transports me to summer vacations in the Okanogan, and cucumber and cheese sandwiches remind me of Saturday lunches with my dad. I look forward to the day that my little ones can access our family recipes and are reminded in writing of our daily experiences; little memories that if not written down may someday be forgotten. This is my gift to them, and I want to express my gratitude to all of you who have followed along and been my biggest supporters.
And now to the pancakes....
Since returning from Hawaii, otherwise referred to in our house as the best family vacation to date; I've had constant cravings for anything and everything pineapple and coconut. Never one to ignore those needs, I went with that theme this morning and made coconut pancakes topped with....you guessed it, pineapple and more coconut.
Now if you'll excuse me, I have to go and eat these pancakes while watching an episode (or five) of Hawaii Life. Sweet memories.
1 cup all-purpose flour
1/4 cup sweetened flaked coconut
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1 cup, plus 1-2 tablespoons coconut milk
1/2 tsp coconut extract
coconut oil for pan (or regular oil)
Whipped cream, sweetened coconut flakes and pineapple chunks
In large mixing bowl, combine flour, coconut, sugar, baking powder, and salt.
In separate bowl, whisk together 1 cup of milk, eggs, and coconut extract. Add to dry ingredients, until just moistened, adding a little more milk as necessary to thin out batter.
Spoon batter in 1/4 cup portions onto lightly oiled griddle or pan. Cook for 2 to 3 minutes or until bubbles form on top and underside is golden. Flip and cook for an additional minute.
Repeat with remaining batter.
Serve warm, top with whipped cream, sweetened coconut flakes and pineapple chunks.
Yields: ~ 8-9 pancakes