Coconut pancakes (Uncle Austin’s Mexican pancakes)
Servings 4
Ingredients
- 1 large egg
- 1 1/2 cups whole milk
- 2 cups all-purpose flour
- 1 tablespoon whole-wheat flour
- 1 tablespoon fresh baking powder
- 1/2 tsp kosher salt
- 1/4 cup brown sugar
- 1/2 cup fresh shredded coconut
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Beat together the egg and the milk.
- Stir in the rest of the ingredients and mix until smooth. If too thick, add more milk.
- For regular-sized pancakes, pour 1/4 cup of batter onto greased skillet heated at medium low. For Austin-sized pancakes, pour about 1 1/2 cups to 2 cups of batter into pan.
- Cook for a few minutes on one side, until edges are brown and bubbles form in batter. Flip and cook on other side a couple more minutes.
Notes
Chopped pecans and chocolate chips are an excellent addition if you like. Austin recommends serving them with pineapple and I agree. I also top my pancakes with yogurt, but honey or syrup would be dandy as well. And Austin didn’t add limejuice or cinnamon in his original recipe—that was my doing.