Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 cups coconut milk
- 1/2 cup Qoo-Berry puree
- 1/4 cup melted butter
- 1/2 cup shredded coconut
Special Equipment Needed:
- Large bowl
- Whisk
- Griddle or large skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the eggs, coconut milk, Qoo-Berry puree, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a griddle or large skillet over medium heat.
5. Grease the griddle or skillet with butter or oil.
6. Scoop 1/4 cup of the batter onto the griddle or skillet.
7. Sprinkle the shredded coconut on top of the pancakes.
8. Cook for 2-3 minutes, or until the edges of the pancakes start to look dry.
9. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
10. Serve with butter, syrup, and extra Qoo-Berry puree.
Time:
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Temperature: Medium
Serving Size: Makes 8 pancakes
Nutritional Information: (per pancake) Calories: 170, Fat: 8g, Carbs: 21g, Protein: 4g
Substitutions for Ingredients
- Coconut milk can be substituted with almond milk or regular milk.
- Qoo-Berry puree can be substituted with any other type of berry puree.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add 1/4 teaspoon of ground cinnamon to the batter for a hint of spice.
- Add 1/4 cup of mini chocolate chips to the batter for a chocolaty twist.
- Top the pancakes with a dollop of whipped cream and a sprinkle of toasted coconut.
Tips and Tricks:
- Make sure to not overmix the batter, as this will result in dense and rubbery pancakes.
- Make sure the griddle or skillet is hot before adding the batter.
- Use a 1/4 cup measuring cup to scoop the batter onto the griddle or skillet for evenly sized pancakes.
Storage Instructions:
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancakes can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
- Stack the pancakes on a plate and top with fresh berries and a drizzle of syrup.
- Serve the pancakes with a side of fresh fruit and a dollop of yogurt.
- Create a pancake bar and let guests top their pancakes with their favorite toppings.
Garnishes:
- Fresh berries
- Chopped nuts
- Whipped cream
- Chocolate chips
- Toasted coconut
Pairings:
- Bacon
- Sausage
- Scrambled eggs
- Yogurt
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Bacon
- Sausage
Troubleshooting Advice:
- If the pancakes are too dense, add a bit more liquid to the batter.
- If the pancakes are too thin, add a bit more flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to cook the pancakes thoroughly before serving.
Food History:
Pancakes have been around for centuries and are a popular breakfast food in many cultures. The addition of coconut and Qoo-Berry puree is a modern twist on the classic pancake.
Flavor Profiles:
The pancakes have a sweet and nutty flavor from the coconut and Qoo-Berry puree.
Serving Suggestions:
The pancakes are best served warm with butter, syrup, and extra Qoo-Berry puree.
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