Recently, I had a little knee surgery which took me off my feet for a few days. It was nothing serious and the recovery has been quick (thanks to lots of ice and some hard-core pain killers), but it kept me bound to the house for a few days. By day three of recovery, both JB and I were a little cabin crazy, so I hobbled into the car and we drove out to the Original Pancake House in Wayzata to treat ourselves to our favorite breakfast treat - a short stack of coconut pancakes. Not all locations of OPH have them on the menu - so we have to go out of our way to get our fix.
A week later, I was back on my feet and my pockets were much lighter after all the bills from surgeons, anesthesiologists, surgery centers and Wal-Greens (plus we had been eating take-out most days while I recovered) so it was time to get back into the kitchen. I still had those coconut pancakes on my mind. Given one of the businesses I manage in my professional life is known and loved by millions for their great pancakes (don't hate - I live and love my brands), I figured I should be able to come close with a home version.
I am still optimizing the recipe so the version I made was so rich, it was hard to get through the whole short-stack of 3 pancakes. I'm suggesting you dilute the coconut milk with regular milk to keep the final product from being perhaps too indulgent. I can't say we won't ever need to go back to the OPH, but now I have another way to scratch that coconut itch without driving out to Wayzata.
Bisquick Toasted Coconut Pancakes Recipe (for 2)
Makes 6 - 7 pancakes
Ingredients:
1 Cup Original Bisquick mix
1 Tbsp Granulated sugar
1 tsp Baking powder
1/2 cup Sweetened flaked coconut
1 Egg
1/3 cup Light coconut milk
1/3 cup Skim milk* (more or less depending on how thick you like your batter)
1/2 tsp Vanilla extract
1/2 tsp Almond extract
Instructions:
1) Toast coconut flakes in medium skillet on medium-low heat - tossing often - until lightly browned. Set aside to cool. Reserve 2 Tbsp to sprinkle on finished pancakes.
2) Heat griddle pan to medium heat. Mix Bisquick, sugar, baking powder and most of the coconut flakes with a whisk in a medium bowl until blended.
3) Add coconut milk and egg to dry mixture and beat well until blended. Thin batter with skim milk until batter is still thick, but pourable. Stir in vanilla and almond extracts.
4) Grease heated pan. Pour pancakes on hot griddle in 1/4 cup spoonfuls (use an ice cream scoop if you have it) leaving a couple of inches between pancakes. When edges are dry and bubbles are appearing in the batter, turn pancakes over (about 3 minutes) Cook for 2 more minutes on other side until cooked through and golden.
5) Stack 3 - 4 pancakes per plate. Top with butter and syrup as desired. Sprinkle with reserved coconut and serve immediately.
