Coconut Macaroon Pancake

I have been dying for a macaroon ever since I listened to a French chef describe them on a Splendid Table podcast.At first glance it seems like a cookie lacking in manpower. But to hear this guy describe it makes the macaroon sound like a fantastic cookie.
Take that cookie and make it a pancake and cover it with maple syrup. Now we’re amping up the manpower a little. Because Saturday morning breakfast is man turf.
The recipe begins:  Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle – they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand – all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk

2 tablespoons honey (or agave nectar)

1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)

3 cups unsweetened dried shredded coconut

scant 1/2 teaspoon fine grain sea salt

2 teaspoons baking powder

3 large eggs. whisked in a medium bowl

1/4 cup natural cane sugar or brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer. In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.



One comment

  1. I made these this morning. They’re more crepe-like than pancake. I also dumped the brown sugar into the batter because it kept burning on the griddle. Then sprinkled some brown sugar on them along with butter and syrup at the table. Very filling. I’d like to try again by making the batter the day ahead. I’d also like to give it a try will more finely shredded coconut.

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