I realize that over the past nearly 6 years, I’ve given you guys no less than 4 other pancakes recipes here. It probably could have been more like 6 0r 8 had a few of the other recipes we’ve tried actually had a chance to be photographed but some Sunday mornings are like that. Padding around the kitchen in pjs and fuzzy wicked good Bean slippers, toting a cooling mug of coffee, flipping flapjacks and drizzling maple syrup…oftentimes I just don’t feel like distracting myself from a dreamy Sunday morning to pull out my camera and make things look pretty for photographs, no matter how great the food is. My apologies.
But I’ve been dreaming up these toasted coconut chocolate chunk pancakes for a few weeks now and I knew they would be too good not to share right away. And by right away, I mean: you’ll want them right away. Like for dinner tonight…or dessert, perhaps? Because they are fuuuull of melty chocolate chunks and freshly toasted coconut, and even when you’re eating them for an actual meal (thereby possibly overstuffing yourself for the rest of the day) they really are quite the sweet indulgence. And that’s probably why we both loved them so much. Minus the overstuffing part. That wasn’t fun.
We certainly didn’t feel like braving the 10 degree New England air yesterday morning to hit up our favorite little place, Leo’s, in town for breakfast but I’d say this was quite the perfect way to “make do” with a few pantry staples, settle down with a full warm plate in hand, watch the kitty sleep by the fire, and spend some time with the seed catalog dreaming of spring. I’ll never stop loving Sunday mornings.
Toasted Coconut Chocolate Chunk Pancakes
source: adapted from The New Best Recipe, by the editor’s of Cook’s Illustrated
- 1 1/2 cups shredded sweetened coconut
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup semi-sweet chocolate chunks
- 2 cups buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract
For serving (ideas):
- Pure maple syrup
- Powdered sugar
- Extra toasted coconut
- Extra chocolate chunks
- Sliced bananas, strawberries, or raspberries
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay the coconut out in an even layer on the parchment paper. Bake for 10 minutes, stirring occasionally, until all of the coconut is deep golden brown. Remove the baking sheet from the oven and let the coconut cool on the baking sheet. It will crisp up as it cools. Turn the oven off and put a large platter inside to keep warm for the pancakes.
- Meanwhile, in a large bowl, whisk the flour, baking powder, baking soda, and salt together. Stir in 1 1/2 cups of the toasted coconut and the chocolate chunks until even distributed- all of the chocolate should be lightly coated with flour. Set the bowl aside. Measure the buttermilk into a 4 cup liquid measuring cup and whisk in the egg, melted butter, and vanilla. The butter may clump in the mixture – don’t worry about it. Pour the liquid ingredients into the dry ingredients and with a rubber spatula gently stir the two together until they are just combined. The batter should be lumpy.
- Heat a 12-inch non-stick skillet over medium heat or heat an electric griddle to 350 degrees F. (My griddle doesn’t need oil or butter but you may need a little on yours to prevent sticking.) Working in batches, ladle the batter onto the skillet or griddle – the size you make the pancakes is up to you; I have no preference. Once the tops of the pancakes begin to bubble, check the bottoms. When the bottoms are golden brown, flip the pancakes over and allow the other side to brown. The pancakes will be done when they are soft to the touch on the top centers rather than crispy. Transfer finished pancakes to the platter in the oven to keep warm while you finish cooking the remainder of the pancakes.
Yields: 10 very large pancakes, 14 medium pancakes, or 16 small pancakes