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This coconut pancake is about to become your go-to breakfast

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

Ingredients

1 egg

1 1/2 cups milk

2 tablespoons butter (melted)

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1 1/3 cups flour

3 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon vanilla extract

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1/4 teaspoon coconut extract

1/4 cup coconut (shredded)

For the Topping:

1/4 cup coconut (toasted)

1 cup powdered sugar

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1 to 2 tablespoons whole milk

1/2 teaspoon coconut extract

1/4 teaspoon vanilla

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Method

Heat pan on low heat before you begin.

Beat together the egg, milk, and melted butter.

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Whisk in the vanilla and coconut extracts and shredded coconut.

Whisk the flour, baking powder, and salt in a separate bowl. Slowly whisk in the egg and milk mixture.

Let it sit for about five minutes. The batter will puff up, if it is too thick, add a little more milk.

Grease the griddle. Spoon the batter in about a 1/4 cup portions on the griddle and let it cook for a few minutes per side.

Keep the pancakes warm in a 200 F oven.

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Whisk the whole milk, powdered sugar, and vanilla and coconut extract together.

Drizzle the glaze over the pancakes and top them with the toasted coconut.

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