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

20 September 2017 at 18:57

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)

1 1/3 cups flour

3 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon vanilla extract

1/4 teaspoon coconut extract

1/4 cup coconut (shredded)

For the Topping:

1/4 cup coconut (toasted)

1 cup powdered sugar

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.

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.

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.