June 25, 2008

Coconut Pancakes with Cardamom Syrup




Ingredients:
for the pancakes:
1 3/4 cups flour
1 1/2 cups milk
1/4 cup unsweetened shredded coconut
2 1/2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons coconut natural flavor blend*
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs

for the syrup:
1/2 cup golden syrup
1/2 tablespoon butter
6 drops of cardamom extract**

butter for griddle

Directions:
Whisk together all pancake ingredients together in a large bowl until just mixed. Spoon 1/3 cup of batter on a hot, buttered griddle. Cook until the top is bubbling, then flip. Meanwhile, place all of the syrup ingredients in a small pot and cook until hot, stirring occasionally. Cook the pancakes until the underside is golden brown, then serve drizzled with syrup.

Yield: about 8-10 pancakes



*I used this product from Silver Cloud Estates, a local spice company.
** Available from Supreme Spices.


My thoughts:
This is a Matt-created recipe. I am lucky that he both enjoys my cooking and likes to cook himself. He made this perfect-looking and scrumptious pancakes to fortify us before heading off to Great Grapes. I knew they had to be good when he insisted I take a picture of them. They were beautiful and equally tasty, not to mention very light and fluffy! The combination of the coconut flavoring and the small amount of coconut really gave the pancakes a coconut-y flavor without sacrificing texture.

20 comments:

  1. yum, i love coconut pancakes! in fact, pretty much anything coconut. looks great.

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  2. I know pancakes are traditionally breakfast food, but at 11:30pm here in California, they seem like the perfect bedtime snack - I love coconut!
    Yummy recipe...drool worthy.

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  3. Ohhhh, what I good idea! These look delicious.

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  4. These look and sound soo amazing.
    I feel like ditching work to go home and make these right now. Yum!

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  5. They look delicious and sound v interesting. Definitely one to try sometime :)

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  6. Yum! Coconut pancakes sounds perfect right now!

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  7. Love all things cardamom! Could you just use ground cardamom instead of the extract?

    Other cardamom lovers, I recommend this "Honey Cardamom Cookie" recipe from the Spice Bible cookbook I just reviewed.

    http://www.baltimoresun.com/entertainment/dining/bal-fo.book18jun18,0,685560.story

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  8. Anon:
    I don't see why not, but the texture wouldn't be quite as smooth. You could also use whole cardamom and then strain it out.

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  9. i never tried coconut pancakes before and a cardamom syrup to top it up!! these pancakes are divine :-)

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  10. I love anything coconut... I never thought of putting it in pancakes. Thanks for the inspiration.

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  11. That cardamom syrup sounds divine. I never could have been that creative. And if only I could talk the Husband into cooking... just once!

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  12. Anything coconut sucks me right in!! These look delish!

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  13. Those look amaaaaaazing! I love anything coconut. Although (call me a newbie), what does Cardamom taste like?

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  14. Cardamom is a very aromatic spice (cinnamon is another to give you an idea of of the type of spice it is) that is used in a lot of Indian cooking in particular. It isn't sweet or spicy or bitter but it is strong tasting. It really doesn't taste like any other spice, it is rather unique. If I had to compare it to another spice I would say it is like a earthier version of ginger.

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  15. wow what a great idea for pancakes. I have been on a coconut, ginger and cardamom kick for the last 5 weeks or so and this fits in just right.

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  16. This past weekend, I made some pear pancakes inspired by these coconut pancakes. The post is up on my blog if you want to check it out. :)

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  17. Those look incredibly delicious. I never would have thought of coconut and cardamom pancakes, but I think I'll have to give them a try!

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  18. If I use the cardamom spice instead of liquid, how much would you suggest?

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  19. I'd use about 1 tablespoon of whole cardamon then strain it out.

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