Hello, I’m Laura. Today, I will show you a way to prepare coconut pancakes with coconut maple syrup (small batch) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) Recipe
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something which I have loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we must prepare a few ingredients. You can have coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Prepare For the batter:
- Get 1 large egg
- Get 1/4 cup whipping cream
- Take 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid)
- Prepare 1/2 teaspoon coconut extract
- Take 1 teaspoon distilled white vinegar (to tenderize the flour)
- Prepare 1 Tablespoon sugar
- Get 2/3 cup All Purpose flour
- Take 1/3 teaspoon kosher salt
- Get 1 teaspoon baking powder
- Get 1/2 teaspoon baking soda
- Take 2 Tablespoons butter, melted
- Take For the syrup:
- Prepare 3 Tablespoons coconut milk
- Get 2 Tablespoons maple syrup
- Make ready 1 teaspoon brown sugar
- Make ready 1 Tablespoon butter
- Get 1/2 teaspoon coconut extract
- Make ready 1 good pinch of salt
Instructions to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it.
- Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter.
- While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes.
- Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you beto see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish.
- Since this is a small batch of pancakes, you probably won’t have to adjust your heat, but if you’re making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it’s time to flip.
- Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter’s morning, then open ‘em back up again and ENJOY. :)
So that’s going to wrap it up with this distinctive dish coconut pancakes with coconut maple syrup (small batch) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
