Peter Paul Pancakes Recipe
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tbsps
Yellow Cornmeal (coarse)1 tsp
Baking Soda1.5 tsps
Baking Powder2 tsps
Sugar1 tsp
Salt2 large
Egg (lightly beaten)1 cup
Whole Milk5 tbsps
Butter (melted, divided)Directions:
1
Preheat griddle to medium or medium-high and oven to 350 degrees F
2
Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown
3
Shake or move the coconut around with tongs to get even toasting
4
Portion out the chocolate and coconut for 10 pancakes
5
(How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!) For the 4-grain pancake batter: Thoroughly mix all dry ingredients
6
Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork
7
Cut 4 tablespoons of the melted butter into the batter
8
Drizzle the remaining butter over the griddle and spoon on the batter
9
Immediately distribute the chocolate and untoasted coconut evenly over the surface
10
This is done quickly so they will sink into the batter
11
(Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on
12
Go back and check your first pancake
13
The pancakes should cook about 2 minutes per side, but watch them
14
Remember my early admonition about not patting the pancakes with the spatula or turning them more than once
15
Top the finished Peter Pauls with some toasted coconut and serve with maple syrup