Breakfast > Sweets > Pancake

Coconut Flapjacks Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup golden syrup
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 egg, beaten

Special equipment needed:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula

Step-by-step instructions:

1. Preheat your oven to 350°F (180°C). Line a 9x9 inch baking pan with parchment paper.

2. In a mixing bowl, whisk together the flour, desiccated coconut, brown sugar, salt, and baking powder.

3. In a separate bowl, mix together the melted butter, golden syrup, vanilla extract, and beaten egg.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Pour the mixture into the prepared baking pan and smooth out the surface with a spatula.

6. Bake for 20-25 minutes or until the edges are golden brown and the center is set.

7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9-12 flapjacks

Nutritional information:
Calories per serving: 240
Total fat: 12g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 110mg
Total carbohydrates: 31g
Dietary fiber: 1g
Total sugars: 20g
Protein: 2g

Substitutions for ingredients:
- You can use regular syrup instead of golden syrup.
- You can use sweetened shredded coconut instead of desiccated coconut.

Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate-coconut twist.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, for added crunch.
- Drizzle melted chocolate over the cooled flapjacks for a decadent touch.

Tips and tricks:
- Make sure to let the flapjacks cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This will prevent them from falling apart.
- For extra coconut flavor, toast the desiccated coconut in a dry pan over medium heat for a few minutes before adding it to the batter.
- Store the flapjacks in an airtight container at room temperature for up to 5 days.

Storage instructions:
Store the flapjacks in an airtight container at room temperature for up to 5 days.

Reheating instructions:
To reheat the flapjacks, place them in a preheated 350°F (180°C) oven for 5-10 minutes or until warmed through.

Presentation ideas:
Serve the flapjacks on a platter with a dusting of powdered sugar and a sprinkle of toasted coconut on top.

Garnishes:
Toasted coconut, powdered sugar, melted chocolate, chopped nuts

Pairings:
Coffee, tea, hot chocolate

Suggested side dishes:
Fresh fruit, yogurt, whipped cream

Troubleshooting advice:
- If the flapjacks are too dry, try adding a tablespoon of milk to the batter.
- If the flapjacks are too wet, try adding a tablespoon of flour to the batter.

Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.

Food history:
Flapjacks are a traditional British snack made with oats, butter, and syrup. This recipe puts a tropical twist on the classic flapjack by adding coconut.

Flavor profiles:
Sweet, nutty, coconutty

Serving suggestions:
Serve the flapjacks as a sweet snack or dessert. They also make a great addition to a brunch spread.

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Taste: Sweet, Coconutty, Nutty, Moist, Rich