Pancakes. We can eat pancakes for breakfast. We can eat pancakes for lunch. We can, Sam I am, even eat pancakes for dinner if we so choose. What we put in or even on top is endless – from maple syrup to peanut butter or grape jelly to pieces of bacon and egg yolk.
Today, I wanted coconut and blueberries with my pancakes. I put coconut in the pancakes and blueberries got the special treatment of doing double duty, both in and on the pancakes. I made these for breakfast when my daughter Monica had a friend stay the night. Monica’s exact words “Those were so good! Can you make them again?”
Okay, so these were good. Very good. Perfectly moist, the balance of sweet from the coconut to savory from the dollop of butter on top (um, pancakes without butter? Yeah, not happening) was perfect. As soon as I put a batch on the serving plater to griddle a new batch, the kids
These really don’t need any maple syrup, but I had to try it just for quality control purposes, you know.
So real maple syrup and a dollop of butter went on top of my pancakes and am I glad I did that. Make these yourself and then tell me I shouldn’t have put butter and syrup on these…go ahead…I betcha you’ll agree that it was a great idea.
- 1 cup whole wheat pastry flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 egg, room temperature
- 1 cup milk
- ½ cup coconut curd
- ½ cup fresh blueberries
- Sift together the whole wheat pastry flour, bakind soda and baking powder.
- In a separate bowl, combine the egg, milk and coconut curd and whisk.
- Pour liquid into flour mixture and stir until dry ingredients are blended with liquids.
- Fry on a hot greased driddle, turning once.
- Regarding blueberries: Either fold blueberries in batter or drop blueberries into pancakes immediately after pouring onto griddle.