June 25, 2008

Coconut Pancakes with Cardamom Syrup

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

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.